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Thick & Hearty Minestrone Soup

A warm and inviting minestrone soup rich in vibrant vegetables, flavorful beans, and a delightful mix of seasonings, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 Tablespoons olive oil This golden oil adds depth and richness to our soup.
  • ⅔ cup sweet onion (about 1/2 medium onion) Sweet and aromatic, the onion promotes a savory base.
  • 1 cup diced carrots (1-2 large carrots) These vibrant orange beauties bring sweetness and color.
  • 1 cup diced celery (2-3 stalks) Crisp and refreshing, celery provides that classic soup crunch.
  • 1 ¼ cups diced zucchini (about 1 medium or large) Tender and mild, zucchini adds a welcoming texture.
  • 3-4 cloves garlic (minced) Aromatic and bold, garlic elevates the overall flavor profile.
Seasonings
  • 1 ½ Tablespoons Italian seasoning This aromatic blend infuses the soup with Italian essence.
  • 1 ½ teaspoons salt A necessary seasoning to enhance all the flavors.
  • 1 teaspoon black pepper Adds a subtle heat and richness.
Base Components
  • 1 6-ounce can tomato paste Thick and rich, it deepens the flavorful base.
  • 8 cups low-sodium chicken broth (or vegetable broth) A hearty broth creates the soup’s nourishing foundation.
Vegetables and Beans
  • 1 cup fresh or frozen chopped green beans Bright and crunchy, these beans add a pleasant contrast.
  • 1 14-ounce can red kidney beans (drained and rinsed) Creamy and hearty, they contribute essential protein.
  • 1 14-ounce can great northern beans (drained and rinsed) Tender and flavorful, perfect for added texture.
  • 1 14-ounce can diced tomatoes (do not drain) Juicy and tangy, these tomatoes lift the overall flavor.
  • 1 cup uncooked pasta (like orzo or ditalini) This delicious addition gives the soup its heartiness.
  • 3 ½ cups fresh spinach (chopped) Nutrient-rich and vibrant, spinach adds freshness.
For Serving
  • grated parmesan cheese A sprinkle of cheese adds a delicious creaminess to each bowl.

Method
 

Preparation
  1. Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the onion, carrots, celery, zucchini, and minced garlic to the pot, followed by the Italian seasoning, salt, and pepper. Cook these ingredients together, stirring occasionally, for 7-8 minutes.
  3. Incorporate the tomato paste, stirring it into the vegetables. Cook this mixture for an additional 2 minutes.
  4. Pour in the chicken broth along with the bay leaves, kidney beans, green beans, and diced tomatoes. Bring everything to a gentle boil.
Cooking
  1. Once boiling, add the uncooked pasta of your choice. Lower the heat to medium, cover the pot, and let it simmer for 10-12 minutes.
  2. Stir in the chopped spinach and allow it to wilt for another 3-5 minutes.
  3. Remove the bay leaves before serving.
Serving
  1. Serve warm, topped with freshly grated parmesan cheese and accompanied by slices of homemade bread.

Notes

Customize your vegetables, use smaller pasta shapes for a classic feel, consider adding fresh herbs for extra freshness, and substitute with vegetable broth for a vegan option.