Minestrone Soup
A hearty and healthy Italian soup loaded with vegetables, beans, and pasta, all simmered in a rich tomato broth. Perfect for any season!
Equipment
- Large pot
- Cutting Board
- Chef's knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1 russet potato diced
- 1 zucchini diced
- 1 cup green beans chopped
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can cannellini beans drained and rinsed
- 1 cup dried pasta like small shells or ditalini
- 2 cups spinach fresh
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Optional: Parmesan cheese and crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened and fragrant.
- Add minced garlic and cook for 1 minute. Stir in diced potato, zucchini, and green beans. Cook for another 5 minutes, stirring occasionally.
- Stir in canned diced tomatoes, tomato paste, vegetable broth, cannellini beans, Italian seasoning, bay leaf, and salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- In a separate pot, cook the pasta according to the package instructions. Drain and set aside.
- Once the vegetables are tender, add fresh spinach to the pot and let it wilt for 2-3 minutes. Remove the bay leaf before serving.
- To serve, ladle the soup into bowls and add a scoop of cooked pasta to each. Garnish with grated Parmesan cheese, if desired, and serve with crusty bread.
Notes
Add a Parmesan rind to the pot while the soup simmers for extra depth of flavor. Store pasta separately to keep it from becoming mushy in leftovers.