Minestrone Soup Recipe
Minestrone Soup is a hearty Italian vegetable soup loaded with beans, pasta, and a rich tomato broth. It’s comforting, flavorful, and perfect for a cozy meal. Serve it with crusty bread for a satisfying finish!
Equipment
- Wooden spoon
- Cutting Board
- Sharp Knife
- Ladle
- Measuring cups and spoons
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 medium ribs celery chopped
- ¼ cup tomato paste
- 2 cups chopped seasonal vegetables
- 4 cloves garlic pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 large can 28 ounces diced tomatoes, with their liquid (or 2 small 15-ounce cans)
- 4 cups 32 ounces vegetable broth
- 2 cups water
- 1 teaspoon fine sea salt
- 2 bay leaves
- Pinch of red pepper flakes
- Freshly ground black pepper
- 1 cup whole grain orecchiette elbow or small shell pasta
- 1 15 ounces Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
- 2 cups baby spinach chopped kale or chopped collard greens
- 2 teaspoons lemon juice
- Freshly grated Parmesan cheese for garnishing (optional)
Instructions
- Heat 3 tbsp olive oil in a large pot over medium heat. Add onion, carrot, celery, tomato paste, and a pinch of salt. Cook for 7–10 minutes until soft.
- Add garlic, oregano, thyme, and seasonal vegetables. Cook for 2 minutes until fragrant.
- Pour in diced tomatoes with juices, broth, and water. Add salt, bay leaves, and red pepper flakes. Season with black pepper.
- Bring to a boil over medium-high heat, then partially cover the pot. Reduce heat and simmer gently.
- Cook for 15 minutes, then add pasta, beans, and greens. Simmer uncovered for 20 minutes until pasta is al dente and greens are tender.
- Remove from heat and take out the bay leaves.
- Stir in lemon juice and remaining 1 tbsp olive oil. Adjust salt and pepper to taste.
- Serve hot, garnished with grated Parmesan if desired.
