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Summer vegetable minestrone

Maggiano's Minestrone Copycat Soup Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 3 medium carrots diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 28-oz can diced tomatoes with juice
  • 6 cups vegetable broth or chicken broth
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 cup small pasta shells or ditalini
  • 2 cups fresh spinach roughly chopped
  • 2 teaspoons dried Italian seasoning
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh grated Parmesan cheese for serving
  • Fresh basil leaves for garnish

Method
 

  1. Heat oil in a large pot over medium; sauté onion, carrots, and celery 7-8 minutes until starting to soften.
  2. Add garlic; cook 1 minute until fragrant, stirring constantly to prevent burning.
  3. Add zucchini and green beans; cook another 3 minutes.
  4. Add tomatoes with juice, broth, Italian seasoning, and bay leaf; bring to a boil.
  5. Reduce heat to medium-low; add both canned beans and simmer 15 minutes.
  6. Cook pasta according to package, usually 8-10 minutes, stirring occasionally.
  7. Stir in spinach during last 2 minutes to wilt; discard bay leaf.
  8. Season with salt and pepper; serve hot with a generous sprinkle of Parmesan, fresh basil, and crusty Italian bread.