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Minestrone Soup Recipe

Minestrone Soup Recipe
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★★★★★

4.8 from 12 reviews

This hearty and nutritious Minestrone Soup is a delicious blend of fresh vegetables, beans, and pasta simmered in a flavorful tomato and herb broth. Perfect for a comforting meal, it packs plenty of fiber, protein, and vitamins, making it a wholesome vegetarian dish.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tablespoons minced garlic
  • 1 zucchini, sliced into half moons
  • 2 cups baby spinach

Liquids and Canned Goods

  • 1 14 oz can diced tomatoes
  • 32 oz vegetable broth
  • 1 15.8 oz can great northern beans, rinsed and drained
  • 1 15.5 oz can dark red kidney beans, rinsed and drained

Herbs and Seasonings

  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon red pepper flakes
  • Salt and pepper, to taste

Pasta

  • ½ cup small shell macaroni

Garnish (Optional)

  • Shredded Parmesan
  • Fresh parsley

Instructions

  1. Sauté Vegetables: In a large soup pot, heat olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté for 3 minutes until they soften. Then, add minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Broth and Seasonings: Stir in the diced tomatoes, vegetable broth, bay leaves, Italian seasoning, dried parsley, and red pepper flakes. Bring the mixture to a simmer over medium to medium-low heat. Let it cook gently for 20 minutes to meld the flavors.
  3. Cook Beans, Pasta, and Zucchini: Add the rinsed great northern beans, kidney beans, small shell macaroni, and sliced zucchini. Increase the heat slightly to maintain a steady simmer. Cook for 8 to 10 minutes, or until the pasta is tender and the zucchini is cooked.
  4. Finish with Spinach and Seasoning: Just before serving, stir in the baby spinach leaves until they wilt. Season the soup with salt and pepper to taste. Serve hot, garnished with shredded Parmesan cheese and fresh parsley if desired.

Notes

  • For a vegan version, omit the Parmesan cheese garnish.
  • You can substitute any small pasta shape if shells are unavailable.
  • Adjust red pepper flakes to your preferred level of spice.
  • Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Add kale or green beans for extra vegetables if desired.

Nutrition

Keywords: minestrone soup, vegetable soup, Italian soup, vegetarian soup, hearty soup, healthy soup, bean soup

Find it online: https://dinewithlily.com/minestrone-soup-recipe/