Ingredients
- Extra virgin olive oil
- Diced onions
- Minced garlic
- Sliced carrots
- Chopped celery
- Vegetable broth
- Canned diced tomatoes with juices
- Drained red kidney beans
- Cannellini beans
- Cut green beans
- Sliced zucchini
- Italian seasoning, salt, and black pepper
- Small shell pasta or ditalini pasta
- Fresh spinach leaves
Instructions
- Step 1: Sauté the Aromatics – Place a large stockpot over medium heat, add olive oil, onions, garlic, carrots, and celery, and cook until softened for 5-7 minutes.
- Step 2: Build the Broth Base – Pour in the vegetable broth and canned diced tomatoes with juices, stirring thoroughly, and bring the mixture to a gentle boil.
- Step 3: Simmer the Vegetables and Beans – Reduce heat to low, add red kidney beans, cannellini beans, green beans, zucchini, and seasonings, then simmer uncovered for 15 minutes.
- Step 4: Cook the Pasta and Spinach – Stir in the small shell pasta and fresh spinach leaves, cooking for another 8-10 minutes until pasta is al dente and spinach wilts.
- Step 5: Adjust and Serve Hot – Taste the soup, adjust seasonings if necessary, and ladle the piping hot soup into bowls to serve immediately.
Notes
Stored in an airtight container, homemade minestrone soup remains fresh for up to four or five days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: minestrone, soup, olive garden, vegetable soup, italian