Description
A hearty and comforting classic Italian minestrone soup packed with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for a wholesome meal any day of the week.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes with juice
6 cups vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup small pasta shells or elbow macaroni
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
2 cups fresh spinach, roughly chopped
1/4 cup freshly grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini, potato, and green beans to the pot. Stir to combine.
Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the dried oregano, dried basil, and dried thyme.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the vegetables are tender.
Add the cannellini beans and pasta to the pot. Continue to simmer for another 10-12 minutes, or until the pasta is cooked al dente.
Stir in the chopped fresh spinach and cook for 2 minutes until wilted.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and sprinkle each serving with freshly grated Parmesan cheese and chopped fresh parsley.
Serve hot with crusty bread if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes