Hearty Minestrone Soup
A rich and flavorful Italian soup packed with seasonal vegetables, beans, and pasta, perfect for a nourishing and satisfying meal.
Prep time: 30 minutesCook time: 1 hourServes: 6
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, diced
1 medium zucchini, chopped
1 can (28 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (such as elbow or ditalini)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 cups fresh spinach
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.
2. Stir in carrots, celery, and zucchini, cooking for about 5 minutes until slightly softened.
3. Add diced tomatoes with their juice, vegetable broth, kidney beans, and cannellini beans. Bring to a boil.
4. Stir in pasta, oregano, basil, salt, and pepper. Reduce heat and simmer for 15-20 minutes until pasta is tender.
5. Add spinach and cook for 2 more minutes until wilted. Adjust seasoning if necessary.
6. Serve hot, garnished with Parmesan cheese if desired.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over medium heat or in the microwave until heated through, adding a splash of broth if needed.
Scan for cooking tips & leave a review!
itsonly.recipes/view/hearty-minestrone-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
