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Classic Hearty Italian Minestrone Soup

Close-up of a white bowl filled with hearty minestrone soup, featuring zucchini, green beans, carrots, and white beans in a rich tomato broth.
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Make this easy, one-pot Minestrone Soup for a hearty, vegetable-packed meal. This recipe delivers comforting Italian flavor and is ready in under an hour, making it perfect for weeknight dinners or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups chopped fresh spinach or kale
  • Salt and black pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, basil, and thyme to the pot. Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with their juice) and the vegetable broth. Bring the mixture to a simmer.
  4. Add the rinsed and drained kidney beans and cannellini beans. Stir well.
  5. Add the zucchini and green beans. Continue to simmer for 10 minutes.
  6. Stir in the small pasta. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender.
  7. Stir in the spinach or kale during the last 2 minutes of cooking until wilted.
  8. Season the soup with salt and pepper to your taste.
  9. Serve hot, optionally topped with grated Parmesan cheese.

Notes

  • For a quick weeknight version, use pre-chopped vegetables or frozen mixed vegetables.
  • To make this recipe Vegan Minestrone, skip the optional Parmesan cheese.
  • To make this recipe Gluten Free Minestrone, substitute the pasta with 1 cup of cooked rice or use gluten-free pasta shapes.
  • This soup is excellent for meal planning; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://delicerecipe.com/minestrone-soup-classic-hearty-italian-recipe/