Classic Minestrone Soup
Hearty Italian vegetable soup with beans, pasta, and fresh herbs.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chopped fresh spinach
- Grated Parmesan cheese for serving
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
Add minced garlic and zucchini. Cook for another 2 minutes until fragrant.
Stir in diced tomatoes, cannellini beans, vegetable broth, oregano, basil, and bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
Add pasta and cook for 8-10 minutes until pasta is al dente, stirring occasionally.
Stir in fresh spinach and cook for 2 more minutes until wilted. Season with salt and pepper to taste.
Remove bay leaf before serving. Ladle into bowls and top with grated Parmesan cheese.
Chef's Tips
- Bean Options: You can substitute cannellini beans with kidney beans or chickpeas for variation.
- Pasta Tip: Cook pasta separately if you plan to have leftovers to prevent it from becoming mushy.
- Vegetable Variations: Add seasonal vegetables like green beans, potatoes, or kale for different textures.
- Flavor Boost: For richer flavor, sauté a piece of pancetta or bacon with the initial vegetables.
- Storage: Soup tastes even better the next day as flavors continue to develop. Store in refrigerator for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Leave out pasta if freezing.
