Minestrone Soup
A hearty, vegetable-packed minestrone soup with beans and pasta in a cozy tomato broth. Perfect for fall and made in one pot in 40 minutes.
Equipment
- - Large soup pot
- Wooden spoon
- Ladle
Ingredients
- **Vegetables**
- - 2 tbsp olive oil
- - 1 yellow onion diced
- - 3 garlic cloves minced
- - 2 carrots chopped
- - 2 celery stalks chopped
- - 1 zucchini diced
- **Broth & Seasoning**
- - 1 14 oz can diced tomatoes
- - 1 tbsp tomato paste
- - 6 cups vegetable broth
- - 1½ tsp Italian seasoning
- - 1 bay leaf
- - Salt and pepper to taste
- **Beans & Pasta**
- - 1 15 oz can kidney beans, drained
- - 1 15 oz can cannellini beans, drained
- - ¾ cup ditalini or elbow pasta
- **Finishing**
- - 1½ cups fresh spinach or kale
- - 1 tbsp red wine vinegar or lemon juice
- - Fresh parsley Parmesan (optional)
Instructions
- Sauté onion, garlic, carrots, celery, zucchini in olive oil for 6–7 mins.
- Stir in tomato paste. Add diced tomatoes, broth, seasoning, bay leaf. Simmer 15 mins.
- Add beans and pasta. Simmer 10–12 mins more.
- Stir in spinach and vinegar. Season to taste.
- Serve with parsley and Parmesan.
Notes
- Use gluten-free pasta for allergy-friendly version
- Add potatoes, green beans, or cabbage for more texture
- Store up to 5 days in the fridge or freeze up to 3 months
- Add potatoes, green beans, or cabbage for more texture
- Store up to 5 days in the fridge or freeze up to 3 months