Description
Minestrone soup is a classic Italian dish packed with hearty beans, tender pasta, fresh vegetables, and fragrant herbs. This comforting, wholesome soup is perfect for chilly days or when you’re craving a healthy yet satisfying meal. It’s incredibly versatile, making it easy to customize to your taste and dietary needs.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 small carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, sliced
- 1 ½ teaspoons dried oregano
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil leaves, chopped
- 1 teaspoon fresh thyme leaves
- 8 cups vegetable broth
- 14.5 ounces diced tomatoes (with juice)
- 24 ounces passata (smooth tomato puree)
- 1 cup hot water
- 1 bay leaf
- 14.5 ounces green beans (canned, drained, and rinsed)
- 15 ounces kidney beans (canned, drained, and rinsed)
- 15 ounces cannellini beans (canned, drained, and rinsed)
- 15 ounces garbanzo beans (canned, drained, and rinsed)
- 4 cups fresh baby spinach (lightly packed)
- 1 cup shell pasta
- Optional garnish: Grated Parmesan cheese
Instructions
- Sauté the Aromatics
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute, stirring constantly.
- Add Vegetables
- Toss in diced carrots and celery. Sauté for 2–3 minutes.
- Add zucchini slices and stir to combine.
- Season the Soup
- Sprinkle in dried oregano, Italian seasoning, crushed red pepper flakes (if using), black pepper, parsley, basil, and thyme. Mix well.
- Build the Base
- Add vegetable broth, diced tomatoes, passata, hot water, and the bay leaf.
- Bring to a boil, then reduce the heat to simmer. Cover and cook for 30 minutes, stirring occasionally.
- Add Beans and Spinach
- Stir in the green beans, kidney beans, cannellini beans, and garbanzo beans.
- Add the spinach and stir until wilted.
- Cook the Pasta
- Add the shell pasta and cook for 12–15 minutes, or until al dente. Stir occasionally to prevent sticking.
- Finish and Serve
- Remove and discard the bay leaf. Adjust seasoning with salt and pepper as needed.
- Serve in bowls and garnish with Parmesan cheese if desired.
Notes
- Vegan Option: Skip the Parmesan cheese or use a dairy-free alternative.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheating: Add a splash of water or broth when reheating to adjust the consistency.
- Slow Cooker Option: Sauté aromatics first, then transfer all ingredients (except pasta) to a slow cooker. Add pasta during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: Italian