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Hearty Italian Vegetable Minestrone Soup

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A comforting and nutritious Italian minestrone soup filled with vibrant vegetables and savory herbs, perfect for cozy autumn nights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup diced potatoes (preferably a waxy variety)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 cup kidney beans, canned and rinsed
  • 1 cup cannellini beans, canned 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)
  • 2 cups fresh spinach leaves
  • Grated Parmesan cheese for serving (optional)
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes or until the onion is translucent.
  3. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
  4. Add the diced carrots and celery to the pot, and continue to sauté for another 5 minutes until the vegetables begin to soften.
  5. Mix in the zucchini, yellow squash, green beans, and diced potatoes. Stir to combine all the vegetables.
  6. Pour in the can of diced tomatoes (with their juice) and the vegetable broth. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to low and add the kidney beans, cannellini beans, oregano, basil, thyme, and season with salt and pepper to taste. Cover and let simmer for about 15 minutes.
  8. Stir in the pasta and continue to cook uncovered for another 10 minutes or until the pasta is al dente and the vegetables are tender.
  9. Add the fresh spinach leaves and cook for an additional 2 minutes until they are just wilted.
  10. Taste and adjust seasonings if necessary.
  11. Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For freezing, leave out the pasta and store in the freezer for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/hearty-italian-vegetable-minestrone-soup/

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