Description
This easy minestrone soup is a hearty and comforting Italian classic packed with vegetables, beans, and pasta in a flavorful tomato-based broth. Perfect for a nutritious lunch or dinner, it combines a mix of fresh and pantry ingredients for a satisfying meal that comes together in under an hour.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium white onion, diced
- 3 medium celery ribs, diced
- 4 medium carrots, diced
- 3 medium zucchini, diced
- 1 tablespoon minced garlic
- 1 cup baby spinach, roughly chopped
Pantry
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 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
- 6 cups vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 8 ounces elbow macaroni or shell pasta
To 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 hot.
- Sauté Onions: Add 1 diced medium white onion and cook for 3 to 5 minutes, stirring occasionally, until the onions start to soften and become translucent.
- Add Vegetables and Garlic: Stir in 3 diced celery ribs, 4 diced carrots, and 3 diced zucchini. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften. Add 1 tablespoon minced garlic and cook for 1 minute more until fragrant.
- Add Tomatoes, Beans, Broth, and Herbs: Stir in the 28 ounce can of diced tomatoes with juice, 15 ounce can of tomato sauce, 15 ounce can of white cannellini beans with liquid, 15 ounce can of kidney beans with liquid, 6 cups vegetable broth, 1 tablespoon dried basil, and 1 tablespoon dried oregano. Raise heat to high and bring to a boil.
- Add Pasta and Simmer: Once boiling, add 8 ounces elbow macaroni or shell pasta. Reduce heat to medium-low and maintain a low boil for 10 to 12 minutes, or until pasta is tender.
- Finish with Spinach: Add 1 cup baby spinach during the last 2 minutes of cooking and stir it into the soup to wilt.
- Season and Serve: Season soup with additional salt and freshly ground black pepper to taste. Serve hot, garnished with 1/4 cup grated parmesan cheese if desired.
Notes
- For a vegan version, omit the parmesan cheese or substitute with a vegan cheese alternative.
- You can add other vegetables like green beans or peas for extra variety.
- Use gluten-free pasta to make this recipe gluten free if needed.
- If you prefer a thicker soup, cook the pasta separately and add just before serving to avoid overcooking.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg
