Classic Minestrone Soup
A hearty Italian vegetable soup loaded with pasta, beans, and seasonal vegetables in a tomato-based broth. Perfect for a satisfying weeknight dinner that tastes even better the next day.
- Total time
- 45 min
- Servings
- 6
- Calories
- 210
- Protein
- 9g
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 28-oz can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-oz can canned cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 2 cups fresh spinach
- ¾ cup small pasta (ditalini or elbow)
- 1 to taste salt, pepper, and dried Italian herbs
Instructions
- 1
Dice the onion, carrots, and celery into roughly 1/4-inch pieces.
- 2
Dice the zucchini into 1/4-inch pieces. Mince the garlic.
- 3
Heat oil in a large pot over medium. Add onion, carrot, and celery; sauté until softened, ~5 minutes.
- 4
Add garlic and cook until fragrant, about 60 seconds.
- 5
Pour in diced tomatoes (with juice) and vegetable broth. Stir well.
- 6
Bring to a boil, then reduce heat and add beans, zucchini, pasta, and Italian herbs.
- 7
Simmer for 12–15 minutes until pasta is tender and zucchini is soft.
- 8
Add spinach in two handfuls, stirring after each addition until wilted, ~1 minute total.
- 9
Taste and adjust seasoning with salt, pepper, and herbs.
- 10
Ladle into bowls and serve hot. Drizzle with additional olive oil if desired.
Tools you’ll need
- large pot (6–8 quart capacity)
- cutting board
- chef's knife
- wooden spoon
- ladle
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