Description
A classic Italian-inspired vegetable soup packed with beans, pasta, and fresh vegetables. This hearty and healthy minestrone soup is easy to make, perfect for a comforting meal any time of the year.
Ingredients
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, chopped
- 1 cup canned diced tomatoes
- Optional: 1 cup fresh spinach
Broth and Beans
- 4 cups vegetable broth
- 1 cup cooked beans (kidney or cannellini)
Pasta and Seasoning
- ½ cup small pasta (such as ditalini or small shells)
- Salt and pepper to taste
- Optional: grated parmesan cheese
- Optional: fresh basil leaves for garnish
Instructions
- Heat the oil: In a large pot, heat 1 tablespoon of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until they become fragrant and translucent, about 3-4 minutes.
- Cook the vegetables: Add the diced carrot and chopped zucchini to the pot. Sauté for 5 minutes until the vegetables begin to soften.
- Add tomatoes and broth: Stir in 1 cup of canned diced tomatoes along with 4 cups of vegetable broth. Increase the heat and bring the mixture to a boil.
- Simmer with beans and pasta: Add 1 cup of cooked beans and ½ cup of small pasta to the boiling soup. Reduce heat to low and simmer gently for 10 to 12 minutes, or until the pasta is tender.
- Add spinach: If using spinach, stir it into the soup and cook just until wilted, about 1-2 minutes.
- Season to taste: Season the soup with salt and pepper according to your preference.
- Serve: Ladle the hot soup into bowls and optionally garnish with grated parmesan cheese and fresh basil leaves for added flavor.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- The soup tastes even better the next day after the flavors have melded together.
- Feel free to add other vegetables like celery or green beans for more variety.
- For a heartier soup, add more cooked beans or pasta.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
