Minestrone Soup

This classic minestrone soup is a hearty Italian favorite, brimming with seasonal vegetables, tender beans, and pasta in a rich tomato broth. Perfect for a comforting and nutritious meal, it's easily customizable and ideal for any season.​

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic, dried oregano, thyme, basil, and red pepper flakes (if using). Stir and cook for another minute until fragrant.​

Step 2

Pour in the diced tomatoes with their juices, vegetable broth, and water. Stir well to combine. Bring the mixture to a boil.​

Step 3

Add the diced zucchini, green beans, and cannellini beans to the pot. Reduce the heat to medium-low and let the soup simmer uncovered for about 10 minutes, or until the vegetables are tender.​

Step 4

Stir in the small pasta and continue to simmer for another 10 minutes, or until the pasta is al dente.​

Step 5

Stir in the chopped spinach or kale and cook for an additional 2 minutes until the greens are wilted.​

Step 6

Add 1 teaspoon of salt and freshly ground black pepper to taste. Adjust seasoning as needed.​

Step 7

Ladle the soup into bowls. If desired, top with freshly grated Parmesan cheese and garnish with chopped fresh basil or parsley. Serve hot with crusty bread on the side.