Classic minestrone soup
A comforting and hearty soup full of beans, pasta, and vegetables. Perfect to warm you up on a cold day.
Instructions
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Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté until the onions are translucent and the vegetables are tender.
- Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté until the onions are translucent and the vegetables are tender.
- Add Remaining Ingredients
- Add the vegetable broth, diced tomatoes, beans, and Italian seasoning to the pot. Bring the soup to a boil.
- Once the soup is boiling, reduce the heat to low and let it simmer for about 30 minutes.
- Add the Pasta
- Add the pasta to the pot and continue cooking until the pasta is al dente. Then stir in the chopped spinach.
- Voilà!
- Serve the soup hot, topped with a sprinkle of Parmesan cheese and a side of crusty bread.
Recipe notes
- Feel free to add other vegetables such as zucchini, green beans, or kale to the soup.
- This soup can be made ahead of time and reheated just before serving. It's a great option for meal prep.
- Storage: Leftover soup can be stored in the refrigerator for up to 3 days, or frozen in an airtight container for up to 3 months.
- Gluten-Free: To make this soup gluten-free, use gluten-free pasta.
Ingredients
Scaled from 1 serving
Measurement system
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 teaspoon Italian seasoning
- 1 cup small pasta
- 2 cups fresh spinach, chopped
- Grated Parmesan cheese, for serving
- Crusty bread, for serving