Classic Minestrone Soup
A hearty and comforting classic minestrone soup packed with fresh vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a nourishing meal any time of year.
- 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
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup small pasta shells or elbow macaroni
2 cups fresh spinach, chopped
1/4 cup grated Parmesan cheese, for serving
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 minutes, stirring occasionally.
Add diced tomatoes with their juice and vegetable broth to the pot. Stir to combine.
Add cannellini beans, dried oregano, dried basil, dried thyme, black pepper, and salt. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender.
Add pasta to the soup and cook for an additional 8-10 minutes until the pasta is al dente.
Stir in chopped spinach and cook for 2 more minutes until wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle soup into bowls and sprinkle with grated Parmesan cheese before serving.