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Minestrone Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 1 can 28 ounces crushed tomatoes
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 15 ounces white beans, drained and rinsed
  • 2 cups fresh spinach chopped
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup ditalini pasta
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 Parmesan cheese rind optional but recommended
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and sauté for 5-7 minutes until vegetables begin to soften.
  2. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Pour in vegetable broth and crushed tomatoes, then add kidney beans, white beans, basil, oregano, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Add zucchini, green beans, and pasta to the pot. Simmer for 10-12 minutes until pasta is tender and vegetables are cooked through.
  5. Stir in chopped spinach and cook for 2-3 minutes until wilted. Remove Parmesan rind if used.
  6. Season with salt and black pepper to taste.
  7. Serve hot with grated Parmesan cheese sprinkled on top and garlic breadsticks on the side.