Hearty Minestrone Soup

Minestrone soup is the ultimate comfort dish, brimming with vibrant vegetables, tender beans, and pasta in a rich tomato broth. This Italian classic is hearty enough to serve as a main course but light enough to enjoy as a starter.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup green beans, chopped into 1-inch pieces
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 6 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or macaroni)
• 2 cups fresh spinach or kale
• Parmesan cheese, grated (optional, for garnish)
• Fresh parsley, chopped (for garnish)

• Instructions:

  1. Sauté the Vegetables:
     In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in the garlic and cook for an additional minute.
  2. Build the Base:
     Add the zucchini and green beans. Stir to combine, then pour in the diced tomatoes, tomato sauce, and vegetable broth. Mix in the dried basil, oregano, thyme, salt, and pepper. Bring the mixture to a boil.
  3. Simmer:
     Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the flavors to meld.
  4. Add Beans and Pasta:
     Stir in the cannellini beans and pasta. Cook for another 10–12 minutes, or until the pasta is tender.
  5. Finish with Greens:
     Add the spinach or kale and cook for 2–3 minutes, until wilted.
  6. Serve:
     Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve with crusty bread or a side salad for a complete meal.
  7. Pro Tip:
     Customize the soup by adding seasonal vegetables, substituting chickpeas for beans, or using whole-grain pasta for a healthier twist. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months!