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 extra virgin 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, or to taste
1/2 cup small pasta (such as ditalini or elbow macaroni)
2 cups fresh spinach, chopped
2 tablespoons freshly grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced zucchini, potato, and green beans. Cook for 3-4 minutes, stirring occasionally.
Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine.
Add the 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 the small pasta to the soup and cook for an additional 8-10 minutes, or until the pasta is al dente.
Stir in the chopped spinach and cook for 2 minutes until wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and sprinkle each serving with freshly grated Parmesan cheese and chopped parsley.
Serve hot with crusty bread if desired.