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Classic Italian Minestrone Soup

Minestrone soup italian - the image is a close-up of a bowl of soup. the soup appears to be a vegetable soup with white beans, carrots, celery, and other vegetables mixed in. the bowl is made of ceramic and has a brown rim. the broth is a rich orange color and there are small chunks of red beans scattered throughout the soup. there are also some green herbs sprinkled on top, adding a pop of color to the dish. the overall appearance of the soup is colorful and appetizing.
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A hearty and comforting traditional Italian minestrone soup packed with vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a wholesome meal any time of year.

Ingredients

Scale

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 crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup small pasta shells or elbow macaroni
2 cups fresh spinach leaves, roughly chopped
2 tablespoons chopped fresh parsley
Grated Parmesan cheese, for serving (optional)

Instructions

Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
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.
Add the canned diced tomatoes with their juice, vegetable broth, cannellini beans, dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender.
Season the soup with salt and freshly ground black pepper to taste.
Add the 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.
Remove the soup from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.

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