Best-Ever Classic Minestrone Soup

Ingredients

Olive oil 2 tablespoons
Yellow onion 1 large, finely diced
Carrots 2, peeled and diced
Celery stalks 2, diced
Garlic 4 cloves, minced
Zucchini 1, diced
Potato 1 small Yukon Gold or red, diced
Tomato paste 1 heaping tablespoon
Dried oregano 1 teaspoon
Dried thyme 1 teaspoon
Red pepper flakes 1/2 teaspoon (optional)
Crushed tomatoes 1 can (28 oz)
Vegetable broth 6 cups
Bay leaf 1
Parmesan rind 1 small piece (optional)
Cannellini beans 1 can (15 oz), drained
Kidney beans 1 can (15 oz), drained
Small pasta 3/4 cup (ditalini or macaroni)
Baby spinach or kale 2 cups, loosely packed
Fresh basil 1/4 cup, chopped
Lemon juice or red wine vinegar 1 tablespoon
Salt and pepper To taste
Parmesan cheese For garnish (optional)
Extra virgin olive oil For drizzling (optional)

Preparation

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 7–10 minutes until softened and slightly golden.
  3. Stir in garlic, tomato paste, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 2–3 minutes until aromatic.
  4. Add zucchini and potato. Stir to coat.
  5. Pour in crushed tomatoes, vegetable broth, bay leaf, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 30 minutes, partially covered.
  6. Add the drained beans and pasta. Simmer uncovered for 8–10 minutes until pasta is tender.
  7. Remove the bay leaf and Parmesan rind. Stir in spinach or kale and let wilt.
  8. Add fresh basil and lemon juice or vinegar. Adjust salt and pepper to taste.
  9. Serve hot, garnished with Parmesan and a drizzle of olive oil if desired.
Servings: 6

Nutrition