Description
Hearty Minestrone Soup
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, trimmed and cut
1 can (14 oz) diced tomatoes
1 can (14 oz) red kidney beans, drained and rinsed
1 can (14 oz) cannellini beans, drained and rinsed
6 cups vegetable broth
1 cup ditalini pasta (or any small pasta)
2 cups fresh spinach leaves
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Freshly grated Parmesan cheese (for serving)
Directions
Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
Build the Base:
Stir in zucchini, green beans, oregano, basil, and red pepper flakes. Cook for another 2–3 minutes.
Add the Liquids:
Pour in the vegetable broth and diced tomatoes. Bring to a simmer.
Cook the Pasta:
Add ditalini pasta to the pot and cook for 8–10 minutes, or until the pasta is tender.
Finish with Beans and Spinach:
Stir in kidney beans, cannellini beans, and spinach. Cook for 2–3 minutes until the spinach wilts. Season with salt and pepper to taste.
Serve:
Ladle soup into bowls, top with freshly grated Parmesan, and enjoy with crusty bread!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~230 kcal per serving
#MinestroneSoup #VegetarianEats #ComfortFood #HealthyRecipes #SoupSeason
