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hearty vegetable soup recipe

Minestrone Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 zucchini diced
  • 1 cup green beans cut into 1-inch pieces
  • 14 ounce can diced tomatoes
  • 6 cups vegetable broth
  • 1 cup pasta small shapes like ditalini
  • 15 ounce can cannellini beans drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh spinach chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and garlic, sauté until onion becomes translucent.
  • Stir in carrots and celery, cooking for about 5 minutes.
  • Add zucchini and green beans, cook for an additional 3 minutes.
  • Pour in diced tomatoes and vegetable broth, stirring to combine.
  • Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
  • Stir in pasta and cook until al dente, about 10 minutes.
  • Add cannellini beans, oregano, and basil, season with salt and pepper.
  • Simmer for another 5 minutes until flavors meld.
  • Stir in fresh spinach just before serving.
  • Let the soup rest for 10 minutes before serving.

Notes

When making Minestrone Soup, feel free to adjust the vegetables based on seasonality and personal preference. Be mindful of the salt content, especially if using canned tomatoes or broth, and adjust accordingly. If you prefer a thicker soup, mash some of the beans before adding them to the pot. Finally, for added flavor, consider garnishing with freshly grated Parmesan cheese or a drizzle of good quality olive oil before serving.
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