Best Minestrone Soup
Minestrone Soup is a healthy, veggie-filled Italian soup with beans, pasta, and a tomato-based broth. It’s customizable for different diets and perfect for a quick, comforting meal. Pair with bread or salad for a complete dish.
Equipment
- Large pot or Dutch oven for cooking the soup.
- Knife to chop vegetables and garlic.
- Cutting Board for safely cutting ingredients.
- Wooden spoon or spatula for stirring the soup.
- Measuring Spoons for accurate seasoning.
- Can opener for opening canned beans and tomatoes.
- Ladle for serving the soup.
- Grater (optional) for grating Parmesan cheese if desired.
- Storage containers for storing leftovers.
Ingredients
- 2 tbsp Olive oil
- 1 Onion, diced
- 2 Carrots, sliced
- 2 Celery stalks, chopped
- 3 Garlic cloves, minced
- 1 Zucchini, diced
- 1 cup Spinach or kale
- 1 can Diced tomatoes (14.5 oz)
- 1 can Beans (15 oz), drained
- ½ cup Pasta (small shapes)
- 4 cups Vegetable broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- Salt and pepper to taste
- Parmesan cheese (optional)
- Fresh basil or parsley (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Sauté chopped onions, carrots, and celery for 5–7 minutes. Add garlic and cook for 1 minute.
- Stir in diced tomatoes, vegetable broth, beans, oregano, and basil. Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes.
- Add zucchini and pasta, cooking for 10 minutes until the pasta is tender.
- Stir in spinach or kale and cook for 2–3 minutes.
- Season with salt and pepper. Serve hot, garnished with Parmesan cheese and fresh herbs if desired.
