Classic Minestrone Soup
Lunch Dinner
A hearty Italian vegetable soup loaded with pasta, beans, and seasonal vegetables in a rich tomato broth. The ultimate comfort food that feeds a crowd.
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6
Ingredients
- • 2 tbsp olive oil
- • 1 large onion, diced
- • 3 cloves garlic, minced
- • 2 carrots, diced
- • 2 celery stalks, diced
- • 1 medium zucchini, diced
- • 1 can (14 oz) diced tomatoes
- • 1 can (15 oz) kidney beans, drained
- • 6 cups vegetable broth
- • 1 cup small pasta (ditalini or elbow)
- • 2 cups fresh spinach
- • 1 tsp Italian seasoning
- • 1/2 tsp dried basil
- • Salt and pepper to taste
- • Fresh basil for garnish
Instructions
1
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes until softened.
2
Add garlic, Italian seasoning, and dried basil. Cook for 1 minute.
3
Add diced tomatoes, kidney beans, zucchini, and vegetable broth. Bring to a boil.
4
Add the pasta and reduce heat to a simmer. Cook for 10-12 minutes until the pasta is al dente.
5
Stir in the spinach and cook for 2 more minutes until wilted.
6
Season with salt and pepper. Serve hot with fresh basil and crusty bread.