Thick & Hearty Minestrone Soup
A robust and comforting dish, this minestrone soup is packed with vibrant vegetables, aromatic garlic, and tender pasta, creating a delightful medley of flavors.
Ingredients
Base Ingredients
- 3 Tablespoons olive oil For sautéing and enriching the base with a rich flavor.
- ⅔ cup sweet onion About 1/2 medium onion, adds a hint of sweetness.
- 1 cup diced carrots 1-2 large carrots for color and crunch.
- 1 cup diced celery 2-3 stalks for a refreshing bite.
- 1 ¼ cups diced zucchini About 1 medium or large.
- 3-4 cloves garlic, minced Provides a comforting aroma.
- 1 ½ Tablespoons Italian seasoning A fragrant blend that ties together the flavors.
- 1 ½ teaspoons salt Enhances the flavors of the broth.
- 1 teaspoon black pepper Adds warmth and mild heat.
- 1 6-ounce can tomato paste Brings a luscious depth.
- 8 cups low-sodium chicken or vegetable broth The heart of the soup.
- 2 bay leaves Infuses the soup with aroma.
Beans & Pasta
- 1 cup fresh or frozen chopped green beans Adds extra texture.
- 1 14-ounce can red kidney beans, drained and rinsed Creamy and nutritious.
- 1 14-ounce can great northern beans, drained and rinsed Another layer of creaminess.
- 1 14-ounce can diced tomatoes, do not drain Provides a burst of flavor.
- 1 cup uncooked pasta (like orzo or ditalini) Absorbs the broth.
Finishing Touches
- 3 ½ cups fresh spinach, chopped Adds vibrant color.
- grated parmesan cheese Optional for serving.
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the sweet onion, diced carrots, diced celery, diced zucchini, and minced garlic to the pot. Sprinkle with Italian seasoning, salt, and black pepper. Cook for 7-8 minutes until the vegetables soften.
- Add the tomato paste, stirring it in. Allow it to cook for an additional 2 minutes.
Cooking
- Pour in the low-sodium chicken or vegetable broth. Toss in the bay leaves, kidney beans, green beans, and diced tomatoes without draining. Stir well.
- Bring to a boil over high heat.
- Once boiling, add the uncooked pasta. Reduce heat to medium, cover, and simmer for 10-12 minutes or until the pasta is cooked through.
- Add the chopped spinach and cook for another 3-5 minutes, until wilted.
- Remove the bay leaves before serving.
- Ladle the soup into bowls and sprinkle with grated parmesan cheese if desired.
Notes
Customization: Feel free to add different vegetables. Make it vegan by using vegetable broth and omitting cheese. Leftovers can be stored in the refrigerator for up to a week.