Classic Italian Minestrone Soup Recipe
Minestrone is a hearty and comforting Italian dish that is perfect for any season. Packed with vegetables, beans, and pasta, this soup is both nutritious and filling. It's a great way to enjoy a variety of veggies in one delicious meal.
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 zucchinis, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened about 5-7 minutes.
- Stir in the garlic and zucchini, and cook for another 3-4 minutes.
- Pour in the diced tomatoes and cannellini beans, stirring to combine.
- Add the vegetable broth, dried oregano, and dried basil. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the pasta to the pot and cook until it's al dente, about 8-10 minutes.
- Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and serve hot.