Description
This classic Minestrone Soup is a hearty and nutritious Italian vegetable soup packed with fresh seasonal vegetables, beans, and small pasta. Slow-simmered on the stovetop, it offers a comforting blend of flavors and textures, perfect for a wholesome meal. Its versatility allows for easy substitution of vegetables and gluten-free pasta, making it suitable for a variety of dietary preferences.
Ingredients
Scale
Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach, chopped
Beans and Legumes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Pantry Items
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup small pasta (such as ditalini or elbow)
- Salt and pepper to taste
Optional
- Grated Parmesan cheese for serving
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5 to 7 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Add Additional Vegetables: Stir in the diced zucchini, yellow squash, and trimmed green beans. Cook for an additional 3 to 4 minutes, allowing the vegetables to slightly tenderize.
- Combine Liquids and Beans: Add the canned diced tomatoes with their juices, vegetable broth, kidney beans, cannellini beans, dried oregano, basil, thyme, and crushed red pepper flakes if using. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes to allow flavors to meld and vegetables to cook thoroughly.
- Cook the Pasta: Add the small pasta to the simmering soup and cook until the pasta is tender, approximately 8 to 10 minutes, stirring occasionally to prevent sticking.
- Add Spinach and Season: Stir in the chopped fresh spinach and cook for 2 minutes until it wilts. Season the soup with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and, if desired, top with grated Parmesan cheese. Serve immediately for a warm, comforting meal.
Notes
- Feel free to substitute any seasonal vegetables such as bell peppers, kale, or potatoes depending on availability and preference.
- Use gluten-free pasta to make this soup suitable for gluten intolerance.
- For a thicker texture, mash a few beans before adding the pasta to the soup.
- Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently on the stovetop or in a microwave.
