Hearty Minestrone Soup Recipe

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or elbow)
  • 2 cups chopped spinach or kale
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the diced tomatoes, vegetable broth, kidney beans, and cannellini beans. Bring the soup to a simmer.
  4. Add the pasta, oregano, and basil to the pot. Simmer for about 10-12 minutes until the pasta is cooked al dente.
  5. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.
  6. Season the soup with salt and pepper to taste.
  7. Serve hot, garnished with grated Parmesan cheese if desired. Enjoy!

This minestrone soup is not only delicious but also versatile – feel free to customize it with your favorite vegetables and herbs.

Warm up on chilly days with this delicious and nutritious minestrone soup packed with hearty vegetables, beans, and pasta.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or elbow)
  • 2 cups chopped spinach or kale
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the diced tomatoes, vegetable broth, kidney beans, and cannellini beans. Bring the soup to a simmer.
  4. Add the pasta, oregano, and basil to the pot. Simmer for about 10-12 minutes until the pasta is cooked al dente.
  5. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.
  6. Season the soup with salt and pepper to taste.
  7. Serve hot, garnished with grated Parmesan cheese if desired. Enjoy!

This minestrone soup is not only delicious but also versatile – feel free to customize it with your favorite vegetables and herbs.

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