Classic Minestrone Soup

Classic Minestrone Soup is a vibrant and hearty Italian vegetable soup that’s perfect for any season. Packed with a variety of fresh vegetables, beans, and pasta, this soup is simmered in a rich tomato broth infused with aromatic herbs. It’s a versatile and nourishing dish that makes for a satisfying meal on its own or as a starter. Minestrone is traditionally made with whatever vegetables are in season, making it a great way to use up what you have on hand. Whether enjoyed hot on a cold winter day or at room temperature in the summer, this classic soup is both comforting and delicious.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (28-ounce) can diced tomatoes
• 6 cups vegetable or chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 2 cups fresh spinach or kale, chopped
• 1/4 cup grated Parmesan cheese (for garnish)
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add the vegetables: Stir in the diced carrots, celery, zucchini, yellow squash, red bell pepper, and green beans. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add tomatoes and broth: Pour in the diced tomatoes with their juice and the vegetable or chicken broth. Stir in the cannellini beans, kidney beans, dried oregano, dried basil, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
4. Cook the pasta: While the soup is simmering, cook the pasta separately according to the package instructions until al dente. Drain and set aside.
5. Add the greens and pasta: Stir in the chopped spinach or kale and the cooked pasta. Let the soup simmer for another 5 minutes until the greens are wilted and the pasta is heated through.
6. Adjust seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
7. Serve: Ladle the minestrone soup into bowls and garnish with grated Parmesan cheese and chopped fresh basil or parsley.

Enjoy your Classic Minestrone Soup as a nourishing and flavorful meal that celebrates the best of fresh, seasonal vegetables in every bite.