Description
This easy homemade Minestrone Soup is a classic Italian comfort food packed with fresh vegetables, beans, and pasta in a flavorful broth. Perfect for a hearty and nutritious meal, this soup is simple to make on the stovetop and garnished with Parmesan cheese and fresh parsley for a delicious finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 2 cups fresh spinach or kale, chopped
- 1/4 cup grated Parmesan cheese
Spices and Garnishes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until fragrant and translucent, about 3 minutes.
- Add Vegetables: Stir in diced carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
- Season: Add dried oregano, basil, thyme, black pepper, and salt to the pot. Stir to combine all the flavors.
- Add Liquids and Simmer: Pour in the canned diced tomatoes with their juice and the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10 minutes to meld the flavors.
- Add Beans and Pasta: Add the drained kidney beans, cannellini beans, and pasta to the pot. Simmer gently for another 10 minutes, or until the pasta is tender but still firm.
- Add Greens: Stir in the chopped spinach or kale and cook for 2-3 minutes until the greens have wilted completely.
- Serve: Ladle the hot soup into bowls and sprinkle each serving with grated Parmesan cheese and chopped fresh parsley for garnish.
Notes
- Use homemade vegetable broth for a richer, deeper flavor.
- Feel free to add other seasonal vegetables like green beans or peas to customize your soup.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make this recipe gluten-free, use gluten-free pasta.
