Italian Minestrone Soup
Ingredients
- • 30 ml olive oil
- • 150 g onion, diced
- • 200 g carrots, diced
- • 100 g celery stalks, diced
- • 3 cloves garlic
- • 400 g canned diced tomatoes
- • 30 ml tomato paste
- • 1.5 L vegetable broth
- • 200 g zucchini, diced
- • 150 g green beans, trimmed and cut
- • 400 g cannellini beans, drained
- • 400 g kidney beans, drained
- • 100 g small pasta (ditalini or elbow)
- • 100 g fresh spinach
- • 5 ml dried oregano
- • 5 ml dried basil
- • 2 item bay leaves
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 50 g parmesan cheese, grated (for serving)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in tomato paste and cook for 2 minutes, stirring constantly.
- 5
Add diced tomatoes, vegetable broth, oregano, basil, and bay leaves. Bring to a boil.
- 6
Once boiling, reduce heat to low and simmer for 20 minutes.
- 7
Add zucchini, green beans, cannellini beans, and kidney beans. Simmer for 10 minutes.
- 8
Add pasta and cook according to package directions (usually 8-10 minutes) until al dente.
- 9
In the last 2 minutes of cooking, stir in fresh spinach until wilted.
- 10
Remove bay leaves and season with salt and pepper to taste.
- 11
Ladle into bowls and serve hot with grated parmesan cheese on top.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This hearty minestrone is my go-to comfort soup - simply toss in whatever vegetables you have on hand and let them simmer into something magical. Serve with crusty bread and a generous sprinkle of Parmesan for the perfect cozy meal."
