Classic Minestrone Soup
A hearty and comforting classic Italian vegetable soup packed with fresh vegetables, beans, and pasta in a savory tomato broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes with juice
6 cups vegetable broth
1 (15 ounces) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup small pasta shells
2 cups fresh spinach, chopped
2 tablespoons freshly grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in diced zucchini, potato, and green beans. Cook for 3-4 minutes.
Add diced tomatoes with their juice and vegetable broth. Stir to combine.
Add cannellini beans, dried oregano, dried basil, and dried thyme. Season with salt and freshly ground black pepper to taste.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, until vegetables are tender.
Add small pasta shells and cook for an additional 8-10 minutes until pasta is al dente.
Stir in chopped fresh spinach and cook for 2 more minutes until wilted.
Adjust seasoning with salt and pepper if needed.
Ladle soup into bowls and sprinkle with freshly grated Parmesan cheese and chopped fresh parsley before serving.