Hearty Minestrone Soup
This hearty minestrone soup is a nourishing, one-pot dinner that brings the warmth of fall into every bowl. Packed with veggies, beans, and tender pasta — it’s perfect for chilly nights.
Equipment
- - Large soup pot
- Ladle
- - Cutting board & knife
- - Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery ribs chopped
- 1 zucchini chopped
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 can cannellini beans
- 1 cup ditalini or small pasta
- 2 cups spinach or kale
- 1 tsp oregano
- 1 bay leaf
- Salt & pepper to taste
- Optional: Parmesan basil
Instructions
- Heat olive oil, sauté onion and garlic 3–4 minutes.
- Add carrots and celery, cook 5 minutes. Stir in zucchini, cook 3 minutes.
- Pour in broth and tomatoes. Bring to simmer.
- Add beans and pasta. Simmer 10–12 minutes.
- Stir in greens, oregano, bay leaf, salt, and pepper. Simmer 5 more minutes.
- Remove bay leaf. Serve hot with garnish.
Notes
Add lemon juice or chili flakes for brightness
Freeze without pasta for best results
Make it gluten-free with GF pasta or rice