Classic Minestrone Soup

Minestrone is the ultimate "use what you have" soup. The formula is simple: sauteed aromatics, canned tomatoes, broth, beans, vegetables, and a handful of small pasta. It's one of those soups that actually improves overnight as the flavors meld together.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 cup small pasta (ditalini or elbow)
• 2 cups fresh spinach or kale
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• Parmesan cheese for serving
• Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
2. Add garlic, tomato paste, oregano, and basil. Stir for 1 minute.
3. Add diced tomatoes, vegetable broth, and bay leaf. Bring to a boil.
4. Add zucchini and both types of beans. Reduce heat and simmer for 15 minutes.
5. Add pasta and cook for 8-10 minutes until al dente. The pasta will continue to absorb liquid as it sits.
6. Stir in spinach and cook until just wilted, about 1 minute. Remove bay leaf.
7. Season with salt and pepper. Serve with grated Parmesan and crusty bread.

Variations

• Summer minestrone: Use green beans, yellow squash, and fresh tomatoes instead of canned. Finish with pesto.
• Winter minestrone: Replace zucchini with diced butternut squash and add chopped kale instead of spinach.
• Vegan: Skip the Parmesan or use nutritional yeast. The soup is already rich and satisfying without it.

Nutrition

Per serving: