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Minestrone Soup

Close up of vibrant homemade minestrone soup with creamy beans and glossy broth
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This classic Italian minestrone soup is a comforting one-pot meal. It transforms affordable pantry staples like beans, pasta, and canned tomatoes into a nourishing and satisfying dish perfect for a cozy dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup small pasta, like ditalini or small shells
  • 2 teaspoons dried Italian seasoning
  • 1 bay leaf
  • 1 medium zucchini, diced
  • 2 cups chopped fresh spinach or kale
  • Salt and freshly ground black pepper, to taste
  • For serving: Grated Parmesan cheese, fresh parsley, and crusty bread

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  2. Pour in crushed tomatoes and vegetable broth. Stir in Italian seasoning and add the bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  3. Stir in the drained beans and the dry pasta. Cook for 8-10 minutes, or according to pasta package directions, stirring occasionally.
  4. About 3 minutes before the pasta is done, stir in the diced zucchini. Once pasta is al dente, turn off heat. Remove bay leaf. Stir in fresh spinach until wilted. Season generously with salt and pepper.

Notes

For best leftovers, cook pasta separately and add to individual bowls to prevent mushiness. Soup freezes well for up to 3 months; freeze without pasta for best results.

Nutrition

Find it online: https://www.stacksipsnack.com/minestrone-soup/