Description
A hearty and wholesome Minestrone Soup packed with fresh vegetables, beans, and tender pasta simmered in a flavorful vegetable broth seasoned with herbs and finished with a touch of balsamic vinegar. Perfect for a comforting and nutritious meal.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped (or 1 can, drained)
- 1/2 cup fresh spinach or kale, chopped
Beans and Canned Goods
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids and Oil
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
Carbohydrates
- 1 cup small pasta (like elbow macaroni, ditalini, or shells)
Seasonings and Garnishes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- Grated Parmesan cheese for serving (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent, releasing a fragrant base for the soup.
- Add the Other Vegetables: Add the diced zucchini, chopped green beans, diced tomatoes, kidney beans, and cannellini beans to the pot. Stir well to combine all ingredients evenly.
- Add Broth and Seasonings: Pour in the vegetable broth. Add dried basil, oregano, salt, black pepper, and the bay leaf. Stir everything together and bring the mixture to a boil to develop the soup’s flavors.
- Cook the Pasta: Once boiling, reduce heat to a simmer. Add the small pasta and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is tender yet firm.
- Add Greens: Stir in the chopped spinach or kale. Cook for another 2-3 minutes until the greens are wilted and tender, enriching the soup with additional nutrients and color.
- Finish the Soup: Remove the bay leaf. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or a splash of balsamic vinegar for extra depth and brightness if desired.
- Serve: Ladle the hot soup into bowls. Top with grated Parmesan cheese and garnish with fresh basil or parsley if using. Serve alongside crusty bread to make a complete and satisfying meal.
Notes
- Use vegetable broth for a vegetarian version or chicken broth for added richness.
- Substitute small pasta with gluten-free pasta if needed.
- The balsamic vinegar is optional but adds a hint of tangy sweetness to balance the soup.
- For a heartier version, add diced potatoes or other seasonal vegetables.
- Leftover soup keeps well refrigerated for up to 3-4 days and freezes nicely.
- Adjust salt to taste, especially if using salted broth.
