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minestrone soup with peppers

Minestrone Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 chopping board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 2 medium carrots diced
  • 2 stalk celery diced
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can diced tomatoes 14.5 ounces
  • 4 cup vegetable broth
  • 1 can cannellini beans 15 ounces, drained and rinsed
  • 1 cup pasta shells
  • 2 cup baby spinach
  • 2 tablespoon parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, sauté until the onion is translucent.
  • Stir in carrots, celery, zucchini, and both bell peppers, cooking until they begin to soften.
  • Season with oregano, basil, salt, and black pepper, stirring to combine.
  • Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.
  • Reduce heat to a simmer and add the cannellini beans and pasta shells.
  • Cook for 15-20 minutes or until the pasta is al dente.
  • Stir in the baby spinach, allowing it to wilt.
  • Remove from heat and let the soup rest for 5 minutes.
  • Garnish with chopped parsley before serving.

Notes

For optimal flavor, consider making the soup a day ahead to let the ingredients meld together. If you prefer a thicker consistency, blend a portion of the soup and return it to the pot. Adjust the seasoning to taste before serving, and feel free to add a sprinkle of Parmesan cheese for extra richness.
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