Appetizers & Starters > Soups & Broths > Hot Soups > Minestrone
Hearty Classic Minestrone Soup
A comforting and flavorful Italian vegetable soup, packed with fresh ingredients and pasta. This Minestrone recipe is a perfect hearty meal or a delicious starter.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 medium, chopped Carrots
- 2 , chopped Celery stalks
- 2 cloves, minced Garlic
- 1 28-ounce can Diced tomatoes
- 6 cups Vegetable broth
- 1/2 cup Small pasta (ditalini or elbow macaroni)
- 1 15-ounce can, rinsed and drained Canned cannellini beans
- 1 medium, chopped Zucchini
- 5 ounces, chopped Spinach
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt
- to taste Black pepper
- for serving Grated Parmesan cheese
Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Add Tomatoes and Broth
Pour in the diced tomatoes (with their juice) and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Pasta and Beans
Stir in the pasta and cannellini beans. Continue to simmer until the pasta is cooked through, about 8-10 minutes.
Add Remaining Vegetables and Seasonings
Add the zucchini, spinach, oregano, basil, salt, and pepper to the soup. Cook until the spinach is wilted and the zucchini is tender-crisp, about 5 minutes.
Serve
Ladle the minestrone into bowls and top with grated Parmesan cheese. Serve hot.
FAQ
-
Can I use other types of beans?
Yes, you can substitute cannellini beans with kidney beans, Great Northern beans, or chickpeas. -
Can I add meat to the minestrone?
Yes, you can add cooked Italian sausage or pancetta for added flavor. Brown the meat before adding the vegetables. -
How do I store leftover minestrone?
Store leftover minestrone in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.