Name: Minestrone Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 (14.5 oz) can diced tomatoes; 6 cups vegetable broth; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can cannellini beans, drained and rinsed; 1 cup fresh spinach or kale, chopped; 1 cup small pasta (like ditalini or elbow); 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon dried thyme; Salt and black pepper, to taste; Freshly grated Parmesan cheese, for serving

Description

This hearty Minestrone Soup recipe is an Italian classic, loaded with fresh vegetables, beans, pasta, and a savory tomato broth. Perfect for a cozy night or a healthy meal, this soup is versatile, delicious, and easy to make. Ideal for family dinners, it’s a flavorful dish that satisfies all.

Ingredients

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 yellow squash, diced

1 (14.5 oz) can diced tomatoes

6 cups vegetable broth

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

1 cup fresh spinach or kale, chopped

1 cup small pasta (like ditalini or elbow)

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon dried thyme

Salt and black pepper, to taste

Freshly grated Parmesan cheese, for serving

Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until softened.
Add Zucchini and Squash: Add diced zucchini and yellow squash, cooking for an additional 3–4 minutes.
Add Tomatoes and Broth: Stir in diced tomatoes, vegetable broth, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
Add Beans, Pasta, and Greens: Add kidney beans, cannellini beans, pasta, and chopped spinach or kale. Simmer until pasta is tender, about 10 minutes.
Serve: Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

Storage: This soup keeps well in the refrigerator for up to 5 days. It also freezes well for up to 3 months; consider leaving out the pasta if freezing, adding it fresh when reheating.

Customization: Feel free to swap in seasonal vegetables or add protein like sausage or chicken.

Gluten-Free Option: Substitute the pasta with gluten-free pasta or rice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 6 servings
Calories: 220 kcal