Description
This Easy Minestrone Soup is a hearty and flavorful Italian classic made with a medley of fresh vegetables, beans, pasta, and aromatic herbs simmered to perfection in a savory vegetable broth. Perfect for a comforting meal that's both nutritious and satisfying.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 medium celery ribs, diced
- 4 medium carrots, diced
- 3 medium zucchini, diced
- 1 tablespoon minced garlic
Beans and Tomatoes
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can white cannellini beans, undrained
- 1 (15 ounce) can kidney beans, undrained
Broth, Pasta, and Seasonings
- 6 cups vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 8 ounces elbow macaroni or shell pasta
- 1 cup baby spinach, roughly chopped
Garnish
- 1/4 cup grated parmesan cheese
Instructions
- Heat butter and oil: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large 6-quart soup pot over medium heat until melted and combined.
- Sauté onion: Add 1 medium diced white onion and cook for 3 to 5 minutes, stirring occasionally, until onions start to soften and become translucent.
- Add celery, carrots, and zucchini: Stir in 3 diced celery ribs, 4 diced medium carrots, and 3 diced medium zucchini. Cook for 8 to 10 minutes, stirring occasionally, until vegetables begin to soften. Add 1 tablespoon minced garlic and cook for 1 minute more until fragrant.
- Add canned ingredients and seasonings: Stir in 1 (28 ounce) can diced tomatoes with juice, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can white cannellini beans with liquid, 1 (15 ounce) can kidney beans with liquid, 6 cups vegetable broth, 1 tablespoon dried basil, and 1 tablespoon dried oregano. Bring the mixture to a boil over high heat.
- Cook pasta: Add 8 ounces elbow macaroni or shell pasta to the boiling soup. Reduce heat to medium-low and maintain a low boil. Cook for 10 to 12 minutes, or until the pasta is tender.
- Add spinach and season: Stir in 1 cup roughly chopped baby spinach during the last 2 minutes of cooking. Season the soup with additional salt and freshly ground black pepper to taste.
- Serve and garnish: Ladle the hot minestrone soup into bowls and garnish each serving with 1/4 cup grated parmesan cheese if desired. Serve immediately.
Notes
- Use any small pasta shape such as ditalini, small shells, or elbow macaroni depending on preference.
- For a vegan version, omit the butter and parmesan cheese, and use all olive oil instead.
- Feel free to add other vegetables such as green beans, peas, or bell peppers for extra color and nutrition.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- If the soup thickens too much after resting, add a splash of vegetable broth or water to loosen it before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
