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Minestrone Soup

A delightful and comforting Italian classic filled with fresh vegetables, savory beans, and aromatic herbs, perfect for any time of the year.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Adds nuttiness and healthier fat.
  • 1 small onion, chopped Essential for the soup's base.
  • 2 ribs celery, chopped Brings crunch and flavor.
  • 2 pieces carrots, chopped Adds sweetness and color.
  • 1 small zucchini, chopped Contributes a refreshing texture.
  • 3 cloves garlic, minced Boosts flavor significantly.
Main Ingredients
  • 5.5 cups vegetable broth Serves as the soup's foundation.
  • 1 can (28 oz) crushed tomatoes Adds depth and color.
  • 1 cup fresh or frozen cut green beans Adds color and crispness.
  • 1 can (15 oz) red kidney beans, drained Protein-packed and hearty.
  • 1 can (15 oz) small white beans, drained Provides a creamy consistency.
Seasonings
  • 1 teaspoon dried oregano Adds herbal complexity.
  • 0.5 teaspoon dried basil Lends a traditional Italian touch.
  • 0.25 teaspoon dried thyme Enhances richness.
  • 1 teaspoon salt Balances the flavors.
  • 0.5 teaspoon black pepper Rounds out the dish beautifully.
Finishing Touches
  • 3 cups fresh baby spinach Adds nutrients and vibrant color.
  • 0.5 cup small pasta (like ditalini) Soaks up flavors.

Method
 

Preparation
  1. Heat the olive oil in a large saucepan or soup pot over medium-high heat. Once it shimmers, start adding your vegetables.
  2. Add chopped onion, celery, carrots, and zucchini to the pot, and sauté for about 5 minutes until they soften.
  3. Stir in minced garlic and sauté for an additional 30 seconds to infuse the soup with flavor.
  4. Pour in the vegetable broth, add crushed tomatoes, drained beans, and selected seasonings.
  5. Increase the heat until the soup reaches a boil, then reduce the heat and cover the pot, letting it simmer for approximately 20 minutes.
  6. Add fresh baby spinach and small pasta into the pot. Cook for an additional 10 minutes or until the pasta is tender.
  7. Evenly distribute the soup into bowls and top with grated parmesan cheese, red pepper flakes, or croutons.

Notes

To elevate the soup, add a splash of lemon juice just before serving. Mix in seasonal vegetables or homemade vegetable broth for enhanced flavor.