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Hearty Italian Minestrone Soup

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A hearty and flavorful Italian Minestrone Soup made with fresh vegetables, beans, pasta, and herbs. Perfect for a cozy and nutritious meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 1/2 cups green beans, trimmed and cut
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup small pasta (such as elbow or ditalini)
  • 2 cups chopped kale or spinach
  • Grated parmesan cheese (for serving, optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
  2. Add chopped carrots and celery, cook for 5 minutes until slightly softened.
  3. Stir in zucchini and green beans, cook for another 3-4 minutes.
  4. Add the cannellini beans, kidney beans, diced tomatoes, vegetable broth, water, salt, pepper, oregano, basil, and red pepper flakes. Stir to combine.
  5. Bring the soup to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until vegetables are tender.
  6. Add the pasta and simmer uncovered for another 8-10 minutes until pasta is al dente.
  7. Stir in chopped kale or spinach and cook for 2-3 more minutes until wilted.
  8. Taste and adjust seasoning as needed. Serve hot with grated parmesan if desired.

Notes

  • Use gluten-free pasta to make the soup gluten-free.
  • Soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
  • Feel free to substitute vegetables based on what you have on hand.

Nutrition

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