Description
A comforting and nutritious minestrone soup packed with vegetables, beans, and pasta for a hearty meal.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta (like ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until softened (5 minutes).
- Stir in zucchini and diced tomatoes. Cook for 3 minutes.
- Pour in vegetable broth and bring to a boil.
- Add kidney beans, cannellini beans, pasta, oregano, and basil.
- Reduce heat and simmer for 10 minutes or until pasta is tender.
- Season with salt and pepper.
- Add spinach and cook until wilted (2 minutes).
- Serve hot with Parmesan cheese if desired.
Notes
- Use gluten-free pasta if needed.
- Add extra broth if soup thickens too much.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian