Description
A hearty and nutritious minestrone soup packed with vegetables, beans, and pasta, perfect for cold days.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 2 cups spinach or kale
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté until vegetables are soft, about 5-7 minutes.
- Add garlic, zucchini, and green beans. Cook for another 3-4 minutes.
- Stir in the diced tomatoes along with their juices, vegetable broth, and oregano. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add kidney beans and pasta. Continue to simmer until the pasta is al dente, about 10-12 minutes.
- Stir in the spinach or kale and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
For a heartier soup, consider adding cooked sausage or chicken. You can adjust the thickness of the soup by adding more or less broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian