Italian Minestrone Soup
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.
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."
