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The Best Hearty Minestrone Soup

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A classic Italian vegetable soup packed with beans, pasta, and fresh vegetables, perfect for a comforting and nutritious meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 (14.5-ounce) can diced tomatoes
  • 6 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh spinach, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3-4 minutes.
  2. Add carrots and celery and cook for another 5 minutes until vegetables begin to soften.
  3. Stir in zucchini, green beans, diced tomatoes (with juice), vegetable broth, oregano, and basil. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes until vegetables are tender.
  5. Add cannellini beans and pasta to the pot. Cook until pasta is al dente, about 8-10 minutes.
  6. Stir in chopped spinach and cook for 2 more minutes until wilted.
  7. Season with salt and pepper to taste. Serve hot with grated Parmesan cheese if desired.

Notes

For a richer flavor, use homemade vegetable broth. You can substitute any seasonal vegetables you have on hand. Adding a splash of lemon juice before serving brightens the flavors.

Nutrition

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