Hearty Minestrone Soup is your cozy kitchen companion on chilly nights. Packed with nourishing veggies and beans, it’s a delightful hug in a bowl, combining simplicity with rich flavors.
Olive oil is your flavor foundation, giving a rich base to sauté the veggies. Onion and garlic are the savory start, creating a fragrant backdrop for the entire soup. Carrots and celery bring classic soup sweetness and earthiness, while zucchini adds texture and a mild flavor that soaks up the broth. Diced tomatoes provide acidity and depth, balancing the sweetness of the vegetables. Vegetable broth is the heart of the soup, making it rich and flavorful. Kidney beans and cannellini beans add protein and make the soup heartier. Small pasta like elbow or ditalini soaks up the broth and makes each bite satisfying. Oregano and basil lend that traditional Italian flavor, while salt and pepper bring everything together. Finally, fresh spinach adds a nutritional punch and vibrant color, and Parmesan cheese (if you choose to use it) provides a savory, umami finish.
This soup pairs beautifully with a crusty loaf of sourdough or a simple green salad. For a heartier meal, add a side of roasted vegetables or grilled cheese sandwiches.
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, toss in the diced onion and minced garlic. Sauté them until the onion becomes translucent and the garlic releases its aroma, about 2-3 minutes. This forms your aromatic base.
Next, add the sliced carrots, diced celery, and chopped zucchini to the pot. Stir them around, letting them mingle with the onion and garlic. Cook for about 5 minutes until they soften slightly. You want them to start tenderizing but still hold some structure as they’ll cook further in the soup.
Pour in the can of diced tomatoes, including their juice, and the vegetable broth. Stir in the drained and rinsed kidney beans and cannellini beans. Give it all a good mix, then bring the pot to a boil. This is where the soup starts to come together.
Once boiling, stir in the small pasta, dried oregano, and dried basil. Season with salt and pepper to taste. Reduce the heat to a simmer and let it cook for 15-20 minutes. The pasta should be tender but not mushy, and the flavors will have melded beautifully.
In the last step, add the fresh spinach and stir until it wilts, about 2 minutes. Taste and adjust the seasoning if necessary. The soup is ready to serve hot, optionally garnished with a sprinkle of Parmesan cheese.
Share