RECIPES
Classic Minestrone Soup Recipe
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Classic Minestrone Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, diced
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
- 1 cup pasta (such as ditalini, elbow, or any small pasta shape)
- 2 cups spinach or kale, roughly chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Parmesan cheese (for garnish, optional)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until softened, about 2-3 minutes. Add the carrots, celery, zucchini, and potato, and cook for an additional 5 minutes, stirring occasionally.
- Add the Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth. Stir in the oregano and basil, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes or until the vegetables are tender.
- Add the Pasta and Beans: Add the pasta and beans to the pot. Continue to simmer until the pasta is cooked al dente, about 10 minutes (adjust based on pasta cooking instructions).
- Add the Greens: Stir in the spinach or kale and cook until wilted, about 2-3 minutes.
- Serve: Ladle the soup into bowls, and garnish with grated Parmesan cheese if desired. Add a sprinkle of black pepper for extra flavor.
This classic minestrone soup is perfect for a nourishing meal and pairs beautifully with crusty bread. Enjoy!
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