Description
A hearty and nutritious Minestrone Soup featuring a medley of fresh vegetables, beans, and pasta simmered in a flavorful vegetable broth, perfect for a comforting meal.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup fresh spinach or kale, chopped
Canned Goods
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Other Ingredients
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Zucchini and Squash: Add the diced zucchini and yellow squash to the pot. Continue cooking for another 3 to 4 minutes, allowing the vegetables to soften further.
- Add Tomatoes and Broth: Stir in the canned diced tomatoes, vegetable broth, dried basil, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes to develop flavors.
- Add Beans, Pasta, and Greens: Add the drained and rinsed kidney beans and cannellini beans, the small pasta, and the chopped spinach or kale. Simmer the soup until the pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.
- Serve: Ladle the hot minestrone soup into bowls and top each serving with freshly grated Parmesan cheese for added flavor and garnish.
Notes
- Use vegetable broth for a rich, vegetarian-friendly flavor.
- Fresh spinach or kale can be substituted based on preference or availability.
- Small pasta shapes like ditalini or elbow are ideal to keep the soup hearty without overpowering it.
- Adjust seasoning with salt and pepper to taste before serving.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
