Minestrone Soup Recipe
This Minestrone Soup Recipe is like a warm hug in a bowl, brimming with healthy veggies, beans, and classic Italian herbs for an easy, homemade meal.
Ingredients
- 2 tablespoons extra-virgin olive oil try California Olive Ranch
- 1 medium yellow onion diced (sweet Vidalia if possible)
- 2 carrots peeled and sliced into ¼-inch rounds
- 2 celery stalks thinly chopped
- 3 cloves garlic minced (or 1½ teaspoons garlic paste)
- 1 medium zucchini chopped (sub: yellow squash)
- 1 cup green beans trimmed and halved (fresh or frozen)
- 1 (14.5-ounce) can diced tomatoes San Marzano or Muir Glen
- 4 cups low-sodium vegetable broth or chicken broth
- 1 (15-ounce) can cannellini beans drained and rinsed
- ½ cup small pasta ditalini, shells, or gluten-free
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups baby spinach or kale roughly chopped
- ¼ cup grated Parmesan cheese plus extra for serving
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Once shimmering, add the diced onion, carrot, and celery. Sauté until the onion is translucent and the carrots start to soften—about 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant; don’t let it brown or it can taste bitter.
- Add the zucchini and green beans, stirring to combine. Cook another 3–4 minutes, just until the veggies pick up a little color.
- Pour in the diced tomatoes (with juices) and vegetable broth, then stir in the oregano, basil, and bay leaf. Bring to a gentle boil, then reduce heat to maintain a simmer.
- Once simmering, add the pasta and beans. Stir occasionally to prevent sticking. Simmer uncovered for 12–15 minutes, or until the pasta is al dente.
- Remove from heat and stir in the spinach (or kale) until wilted—just a minute or two. Discard the bay leaf.
- Season generously with salt and pepper, and whisk in the Parmesan cheese for a creamy finish. If the soup feels too thick, add a splash of broth or water.
- Ladle into bowls, drizzle with a little extra olive oil, and garnish with fresh basil and more Parmesan. Enjoy piping hot!
Notes
I learned that adding the pasta late keeps it from getting soggy if you’re making a big batch. A Parmesan rind simmered with the broth adds a depth that powdered cheese can’t touch. Taste for salt after adding beans—canned beans can be surprisingly salty. For extra creaminess, stir in a dollop of mascarpone or Greek yogurt just before serving.
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