Italian Minestrone Soup
A hearty, vibrant vegetable soup that captures the essence of the Italian countryside in every comforting spoonful.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, diced
- •2 medium carrots, peeled and diced
- •2 stalks celery, diced
- •3 cloves garlic, minced
- •1 can (14.5 oz) diced tomatoes, undrained
- •4 cups vegetable broth
- •1 cup zucchini, diced
- •1 can (15 oz) cannellini beans, rinsed and drained
- •1/2 cup small pasta like ditalini or shells
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •2 cups fresh baby spinach
- •Salt and black pepper to taste
- •Fresh parsley for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables begin to soften.
- 3
Stir in the minced garlic, oregano, and basil, cooking for another minute until fragrant.
- 4
Pour in the diced tomatoes and vegetable broth, then bring the mixture to a gentle boil.
- 5
Add the pasta and cook for about 8 minutes, or until the pasta is al dente.
- 6
Stir in the zucchini and cannellini beans, cooking for another 5 minutes until the zucchini is tender.
- 7
Remove from heat and stir in the fresh spinach until it wilts into the hot soup.
- 8
Season generously with salt and pepper, and serve hot garnished with fresh parsley.
💡 Chef tips
- For a deeper flavor, add the rind of a piece of hard, aged pareve cheese or a parmesan-style vegan alternative during the simmering process.
- If you plan to store the soup, cook the pasta separately and add it to individual bowls; this prevents the pasta from absorbing all the broth and becoming mushy in the fridge.
- This soup tastes even better the next day as the flavors have more time to meld together in the refrigerator.
✅ How it should turn out
The finished soup is a colorful, aromatic bowl filled with tender vegetables and perfectly cooked pasta in a savory, tomato-infused broth that tastes fresh and deeply nourishing.