minestrone soup
Minestrone soup brings colorful veggies, beans, and pasta together in one healthy, comforting bowl. Try this easy Mediterranean recipe!
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until fragrant.
- Add the carrots, celery, zucchini, and green beans. Cook while stirring occasionally for about 7 minutes, until the vegetables begin to soften.
- Pour in the diced tomatoes and their juices. Stir well to combine all ingredients.
- Add the vegetable broth, cannellini beans, dried oregano, thyme, basil, salt, and black pepper. Mix thoroughly and bring to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes until all vegetables are tender.
- Add the pasta to the soup. Continue cooking uncovered for about 10 minutes, until the pasta is al dente.
- Stir in the baby spinach and cook just until it wilts, about 2 minutes. Taste and adjust seasoning if necessary.
- Serve hot, garnished with a drizzle of olive oil and some fresh herbs if desired. Enjoy your classic minestrone soup!
Notes
Minestrone soup is a beautiful example of comforting Italian cuisine, famous for its hearty combination of vegetables, beans, and pasta. Its true magic lies in its enormous versatility: you can use almost any combination of seasonal vegetables you have on hand, making it a wonderful way to avoid food waste and keep your meals creative.
Practical tips for perfect minestrone
- Cut vegetables evenly: This ensures that everything cooks at the same rate, giving your soup a pleasing texture in every spoonful.
- Feel free to substitute: Out of cannellini beans? Try kidney beans or chickpeas! No green beans? Swap them for peas or spinach at the end.
- For a thicker soup: Lightly mash some of the beans in the pot before adding the pasta, which naturally thickens the broth.
- If making ahead, keep the pasta separate and add it just before serving to avoid overcooking and sogginess.
