Description
Thick & Hearty Minestrone Soup is a comforting, vegetable-loaded soup filled with beans, pasta, and a rich tomato broth. It’s perfect for chilly days, meatless meals, or a cozy, nourishing dinner the whole family will love.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 6 cups vegetable broth
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 3/4 cup small pasta (ditalini, elbow, or shells)
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale
- Optional: fresh basil or Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 more minute. Add zucchini and green beans.
- Add diced tomatoes, tomato paste, broth, beans, Italian seasoning, bay leaf, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
- Add pasta and cook until al dente, about 8–10 minutes.
- Stir in spinach or kale and cook until wilted.
- Remove bay leaf and adjust seasoning as needed.
- Ladle into bowls and top with fresh basil or Parmesan if desired. Serve warm.
Notes
- Add diced potatoes or use different beans like chickpeas or navy beans for variation.
- Swap in orzo or farro for the pasta.
- Use gluten-free pasta or skip the pasta and double the beans for a gluten-free option.
- Cook pasta separately if storing for later to prevent sogginess.
- Freezes well without pasta for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
