Name: Classic Minestrone Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 2 medium carrots, diced; 2 large celery stalks, diced; 4 garlic cloves, minced; 1 medium zucchini, diced; 1 cup green beans, trimmed and cut; 28 oz can diced tomatoes; 2 tablespoons tomato paste; 6 cups vegetable broth; 15 oz can kidney beans, drained; 15 oz can cannellini beans, drained; 1 cup ditalini pasta; 2 cups fresh spinach; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; Salt and black pepper to taste; Grated Parmesan cheese for serving

Description

A hearty Italian vegetable soup loaded with fresh vegetables, tender beans, and pasta in a rich tomato broth. This comforting classic is perfect for meal prep and tastes even better the next day.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 large celery stalks, diced
4 garlic cloves, minced
1 medium zucchini, diced
1 cup green beans, trimmed and cut
28 oz can diced tomatoes
2 tablespoons tomato paste
6 cups vegetable broth
15 oz can kidney beans, drained
15 oz can cannellini beans, drained
1 cup ditalini pasta
2 cups fresh spinach
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
Salt and black pepper to taste
Grated Parmesan cheese for serving

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent.
2. Add carrots and celery, cooking for another 5 minutes while stirring occasionally until vegetables begin to soften.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
4. Add tomato paste and stir to coat vegetables, cooking for 2 minutes to remove raw taste.
5. Pour in diced tomatoes, vegetable broth, oregano, basil, and bay leaf. Bring to a boil.
6. Add kidney beans, cannellini beans, and green beans. Reduce heat and simmer for 20 minutes.
7. Add zucchini and pasta, cooking for 10 minutes until pasta is tender and zucchini is cooked through.
8. Stir in fresh spinach during the last 2 minutes of cooking until wilted.
9. Remove bay leaf, taste and adjust seasonings with salt and pepper as needed.
10. Serve hot topped with grated Parmesan cheese and a drizzle of olive oil.

Notes

Store leftovers in airtight containers in the refrigerator for up to 5 days. Soup can be frozen for up to 3 months. Add extra broth when reheating as pasta absorbs liquid over time. For best texture, consider cooking pasta separately and adding to individual bowls when serving leftovers.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 245
Sugar: 8g
Sodium: 680mg
Fat: 5g
Carbohydrates: 42g
Fiber: 9g
Protein: 11g