Description
This easy minestrone soup recipe is a hearty and comforting Italian classic packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect for a nutritious family meal, it’s simple to prepare and full of wholesome ingredients that create a deliciously rich and satisfying soup.
Ingredients
Scale
Base and Vegetables
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 medium celery ribs, diced
- 4 medium carrots, diced
- 3 medium zucchini, diced
- 1 tablespoon minced garlic
Tomato and Beans
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can white cannellini beans, undrained
- 1 (15 ounce) can kidney beans, undrained
Liquids and Seasoning
- 6 cups vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
Pasta and Garnish
- 8 ounces elbow macaroni or shell pasta
- 1 cup baby spinach, roughly chopped
- 1/4 cup grated parmesan cheese for garnish
Instructions
- Heat fats: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large 6-quart soup pot over medium heat.
- Sauté onions: Add 1 medium diced white onion and cook for 3 to 5 minutes, stirring occasionally, until onions start to soften.
- Add vegetables: Add 3 diced celery ribs, 4 diced carrots, and 3 diced zucchini. Cook for 8 to 10 minutes, stirring occasionally, until vegetables begin to soften. Add 1 tablespoon minced garlic and cook for 1 minute more.
- Add liquids and beans: Stir in 1 (28 ounce) can diced tomatoes with juice, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can white cannellini beans with liquid, 1 (15 ounce) can kidney beans with liquid, 6 cups vegetable broth, 1 tablespoon dried basil, and 1 tablespoon dried oregano. Bring the soup to a boil over high heat.
- Cook pasta: Add 8 ounces elbow macaroni or shell pasta. Reduce heat to medium-low and cook at a low boil for 10 to 12 minutes, or until pasta is tender. Add 1 cup roughly chopped baby spinach during the last 2 minutes of cooking.
- Season and serve: Season with additional salt and freshly ground black pepper to taste. Serve hot, garnished with 1/4 cup grated parmesan cheese if desired.
Notes
- Use vegetable broth to keep the soup vegetarian; for a richer flavor, homemade broth is best.
- For gluten-free pasta, substitute elbow macaroni with gluten-free pasta varieties.
- Add more spinach or other greens like kale for extra nutrition.
- Parmesan cheese can be omitted or substituted with a vegan cheese alternative to suit dietary needs.
- Beans can be rinsed for less sodium, but leaving the liquid adds more flavor and creaminess.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
