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–+ servings
hearty vegetable soup recipe

Italian Minestrone Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 zucchini diced
  • 1 potato peeled and diced
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 1 can cannellini beans drained and rinsed, 15 oz
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 cup small pasta shells
  • 2 cups fresh spinach chopped
  • Salt to taste
  • Grated Parmesan cheese for serving, optional

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, sauté until soft and translucent.
  • Stir in carrots and celery, cook for about 5 minutes.
  • Add zucchini and potato, cook for an additional 5 minutes.
  • Pour in diced tomatoes and vegetable broth, bring to a boil.
  • Reduce heat to a simmer and add cannellini beans, green beans, oregano, basil, and pepper.
  • Simmer for 20 minutes, stirring occasionally.
  • Add pasta shells and cook until tender, about 10 minutes.
  • Stir in fresh spinach and salt, cook until spinach is wilted.
  • Remove from heat and let soup rest for 5 minutes.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a thicker consistency, you can mash some of the beans before adding them to the soup. Feel free to substitute or add other vegetables like bell peppers or peas. Adjust the seasoning according to taste, and remember that the flavors will develop further if the soup is left to sit for a while before serving.
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