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Minestrone Soup

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Minestrone soup is a hearty, comforting Italian soup filled with vegetables, beans, pasta, and a savory tomato-herb broth. It’s a flexible one-pot meal perfect for weeknight dinners or meal prep.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2–3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • (Optional) 1 leek or 1 yellow squash, sliced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed or diced tomatoes
  • 1 (15 oz) can beans (cannellini, kidney, or a mix), drained and rinsed
  • 1 cup small pasta (ditalini, small shells, or orzo)
  • 4–6 cups vegetable broth (or water)
  • 2 cups fresh greens (spinach or kale)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley or basil, for garnish
  • (Optional) Parmesan rind or grated Parmesan cheese

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, celery, carrots, and optional leek until softened, about 5–7 minutes.
  2. Add garlic and zucchini (and optional squash); cook for 2–3 minutes until fragrant.
  3. Stir in tomato paste, then add crushed or diced tomatoes.
  4. Pour in broth or water to cover vegetables. Add oregano, thyme, and bay leaf. Bring to a simmer.
  5. Add beans and pasta. Simmer until pasta and vegetables are tender, about 10–12 minutes.
  6. Stir in fresh greens and cook until wilted, 1–2 minutes. Remove bay leaf.
  7. Season with salt and pepper to taste. Garnish with parsley or basil and optional Parmesan before serving.

Notes

  • Cook pasta separately to avoid soggy leftovers.
  • Use any vegetables or beans you have on hand.
  • Omit cheese or use vegan cheese for a vegan version.
  • Freeze without pasta or greens for best texture.
  • Add more broth or water when reheating if the soup thickens.

Nutrition

Find it online: https://recipesbyliza.com/minestrone-soup/