Minestrone Soup

Warm up with a bowl of Minestrone Soup, a hearty Italian classic filled with seasonal vegetables, beans, and pasta. This versatile soup can be customized to include your favorite produce and is perfect for any time of year.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 (28 oz) can diced tomatoes

4 cups vegetable broth

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1 cup small pasta shells

2 cups fresh spinach

1/4 cup grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until onions are translucent.

2. Add carrots and celery, and cook until they begin to soften, about 5 minutes.

3. Stir in zucchini and green beans, and cook for another 3 minutes.

4. Add diced tomatoes, vegetable broth, kidney beans, cannellini beans, oregano, basil, salt, and pepper. Bring to a boil.

5. Reduce heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.

6. Stir in pasta and cook for another 10 minutes, or until pasta is al dente.

7. Add fresh spinach and cook for an additional 2 minutes until wilted.

8. Serve hot, topped with grated Parmesan cheese.

Storage

Refrigerate in an airtight container for up to 5 days.

Reheating

Reheat gently in a pot over medium heat until warmed through.

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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.