Description
A hearty and comforting classic Minestrone Soup packed with fresh vegetables, beans, pasta, and aromatic herbs simmered to perfection. This versatile Italian soup is a perfect nutritious meal for any time of the year and can be easily adapted to include your favorite greens and toppings.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped (or 1 can, drained)
- 1/2 cup fresh spinach or kale, chopped
Beans & Canned Goods
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids & Broth
- 4 cups vegetable broth (or chicken broth)
Grains & Pasta
- 1 cup small pasta (like elbow macaroni, ditalini, or shells)
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
Optional Garnishes
- Grated Parmesan cheese for serving (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Add the Other Vegetables: Add the zucchini, green beans, diced tomatoes, and both types of beans to the pot. Stir to combine.
- Add Broth and Seasonings: Pour in the vegetable broth, and add basil, oregano, salt, pepper, and bay leaf. Stir everything together, and bring the soup to a boil.
- Cook the Pasta: Once boiling, reduce the heat to a simmer and add the pasta. Let it cook for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add Greens: Stir in the spinach or kale, and let it cook for another 2-3 minutes until wilted and tender.
- Finish the Soup: Once the pasta is cooked and the greens are wilted, remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, or a splash of balsamic vinegar if desired.
- Serve: Ladle the soup into bowls. Top with grated Parmesan cheese and fresh basil or parsley if desired. Serve with crusty bread for a complete meal.
Notes
- For a vegetarian or vegan version, use vegetable broth and omit the Parmesan cheese or use a vegan alternative.
- You can substitute any small pasta with gluten-free pasta if needed.
- Adding balsamic vinegar at the end enhances the depth of flavor but is optional.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Feel free to add other vegetables like potatoes, spinach, or bell peppers according to your preference.
