Classic Italian Minestrone Soup
A hearty and comforting Italian vegetable soup packed with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for a nutritious meal any time of year.
- 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 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 freshly chopped flat-leaf 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 are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini, potato, and green beans. Stir to combine and cook for 3 minutes.
Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the dried oregano, dried basil, dried thyme, crushed red pepper flakes, salt, and black pepper.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until the vegetables are tender.
Add the cannellini beans and pasta to the pot. Continue to simmer for another 10-12 minutes, or until the pasta is cooked al dente.
Stir in the chopped spinach and cook for 2 minutes until wilted.
Remove the soup from heat and stir in the freshly chopped parsley.
Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.