Perfect Minestrone Soup
This Minestrone Soup recipe offers a hearty and healthy bowl bursting with fresh vegetables. It's a comforting and surprisingly easy-to-make soup, perfect for warming you from the inside out and filling your kitchen with the aroma of Italy. Customize with your favorite vegetables for a truly personalized dish.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup zucchini, diced
- 1 cup spinach, chopped
- ½ cup frozen peas
- ½ cup corn fresh or frozen
- 1 cup chopped cabbage
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup small pasta such as ditalini, elbow macaroni, or small shells
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes (undrained) and vegetable broth.
- Stir in the oregano, basil, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Bring the soup to a simmer.
- Add the green beans, zucchini, cabbage, and cannellini beans.
- Simmer for 10-15 minutes, or until the green beans are tender-crisp.
- Stir in the pasta.
- Continue to simmer until the pasta is cooked through, about 8-10 minutes, depending on the type of pasta you're using.
- Stir in the spinach, frozen peas, and corn.
- Cook for another 2-3 minutes, until the spinach is wilted and the peas and corn are heated through.
- Taste and adjust seasonings as needed.
- Ladle the Minestrone Soup into bowls.
- Garnish with fresh parsley and grated Parmesan cheese.
- Serve with crusty bread for dipping.
- Enjoy!
Notes
Customize your veggies based on what you have on hand or is in season. For an extra layer of flavor, toss a Parmesan rind into the soup while it's simmering, then remove it before serving. Minestrone Soup actually tastes better the next day, as the flavors meld together. It also freezes beautifully, let it cool completely before freezing. A squeeze of lemon juice or a splash of red wine vinegar at the end brightens up the flavors.