Classic Minestrone Soup Recipe

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

1. 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.
2. 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.
3. 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).
4. Add the Greens: Stir in the spinach or kale and cook until wilted, about 2-3 minutes.
5. 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!