Description
A hearty vegetarian minestrone soup made with wholesome vegetables, beans, and pasta in a savory broth.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, diced
- 1 cup green beans, chopped
- 2 cups spinach
- 1 can kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup pasta (any shape)
- Parmesan cheese for serving (optional)
- Garlic bread for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes.
- Incorporate the chopped celery and diced carrots. Cook for an additional 5 minutes, allowing them to soften.
- Add the chopped green beans and let them cook for another 2-3 minutes.
- Pour in the vegetable broth and the can of diced tomatoes. Sprinkle in the Italian seasoning, add salt and pepper, then bring the mixture to a rolling boil.
- Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
- Stir in the kidney beans and fresh spinach, followed by the pasta. Cook until the pasta is al dente, about 8-10 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, optionally garnished with Parmesan cheese and accompanied by slices of garlic bread.
Notes
This soup freezes beautifully and can be stored for up to 3 months. Add a splash of broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian