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Minestrone Soup – A Classic, Hearty Italian Vegetable Soup

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A classic Italian vegetable soup made with beans, pasta, and a colorful mix of fresh veggies in a savory tomato broth. Hearty, healthy, and endlessly flexible.

Ingredients

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  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1 zucchini, diced

  • 1 cup green beans, chopped

  • 1 can (14.5 oz) diced tomatoes

  • 1 tbsp tomato paste (optional)

  • 4–5 cups vegetable broth

  • 1 can (15 oz) cannellini or kidney beans, rinsed

  • 3/4 cup small pasta

  • 1 tsp dried oregano

  • 1/2 tsp thyme

  • 1/2 tsp basil

  • 1 bay leaf

  • Salt & pepper to taste

  • 1 cup spinach or kale, chopped

  • Parmesan (optional), for serving

Instructions

  • Heat oil in a large pot. Sauté onion, carrots, and celery 5–6 minutes. Add garlic and cook 30 seconds.

  • Stir in zucchini, green beans, diced tomatoes, and tomato paste. Cook 3–4 minutes.

  • Add broth, herbs, salt, and pepper. Bring to a boil, then simmer 15–20 minutes.

  • Stir in beans and pasta. Simmer uncovered 8–10 minutes until pasta is tender.

  • Stir in greens and adjust seasoning. Remove bay leaf before serving.

  • Serve hot, topped with Parmesan and a drizzle of olive oil if desired.

Notes

Cook pasta separately for better leftovers. Store up to 5 days in the fridge or freeze without pasta.

Find it online: https://nosweatrecipes.com/minestrone-soup-a-classic-hearty-italian-vegetable-soup/