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hearty vegetable soup recipe

Vegetable Minestrone Soup

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

Equipment

  • 1 large stockpot
  • 1 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 cup green beans chopped
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup small pasta such as ditalini
  • 1 can kidney beans drained and rinsed
  • 1 cup spinach roughly chopped
  • 1/4 cup grated Parmesan cheese optional

Instructions
 

  • Heat olive oil in a large stockpot over medium heat.
  • Add onion and garlic, and sauté until the onion is translucent.
  • Add carrots and celery, and sauté for another 5 minutes.
  • Stir in zucchini, red bell pepper, and green beans.
  • Add diced tomatoes and vegetable broth to the pot.
  • Stir in oregano, basil, salt, and black pepper.
  • Bring the mixture to a boil, then reduce heat and let simmer for 25 minutes.
  • Add pasta and kidney beans to the pot and cook for another 10 minutes.
  • Stir in spinach and cook until wilted, about 2 minutes.
  • Remove from heat and let the soup rest for 5 minutes before serving.
  • Serve hot with grated Parmesan cheese, if desired.

Notes

For a more flavorful soup, consider making it a day ahead; the flavors will meld and intensify overnight. You can also customize this recipe by adding your favorite seasonal vegetables or using whole wheat pasta for a healthier option. If the soup thickens too much upon standing, add a splash of vegetable broth or water to thin it out to your desired consistency.
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