Vegetable Minestrone Soup is a classic, hearty Italian soup packed with a variety of colorful vegetables, beans, and pasta. This wholesome dish is perfect for a healthy and filling meal, offering a delicious balance of flavors and textures. The soup is simmered in a rich tomato broth infused with herbs like basil and oregano, making it comforting and satisfying. It’s an adaptable recipe, allowing you to use whatever vegetables you have on hand, making it a great way to enjoy seasonal produce year-round. Pair it with crusty bread for a complete and nourishing meal.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 cup spinach or kale, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or grated Parmesan for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the diced zucchini, canned tomatoes, vegetable broth, oregano, basil, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the beans and pasta, and cook for an additional 10 minutes, or until the pasta is tender.
- Add the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste, and remove the bay leaf.
- Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Enjoy your hearty and nutritious Vegetable Minestrone Soup for a comforting, veggie-packed meal!
