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Easy Weeknight Classic Minestrone Soup

A close-up of a white bowl filled with vibrant minestrone soup, featuring chunks of tomato, zucchini, carrots, green beans, and small pasta shells.
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Make this hearty, veggie-packed Minestrone Soup at home! It is a simple, one-pot Italian classic featuring pasta and beans in a flavorful tomato broth, perfect for a satisfying weeknight dinner or meal prepping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and the can of diced tomatoes (with their juice). Bring the mixture to a simmer.
  4. Add the rinsed kidney beans and cannellini beans. Continue to simmer for 10 minutes.
  5. Stir in the zucchini and green beans. Cook for another 5 minutes, or until the vegetables are tender-crisp.
  6. Add the small pasta to the pot. Cook according to the package directions, usually 8 to 10 minutes, until the pasta is al dente.
  7. Stir in the fresh spinach until it wilts completely into the soup, about 1 to 2 minutes.
  8. Taste the soup and season generously with salt and black pepper.
  9. Serve hot, topped with grated Parmesan cheese if desired. This soup is great for meal planning and tastes even better the next day!

Notes

  • For a vegan version, skip the Parmesan cheese topping. This recipe is naturally vegetarian.
  • If you want a gluten-free minestrone soup, substitute the regular pasta with gluten-free pasta or add 1 cup of cooked rice instead.
  • To mimic the Olive Garden style, add 1/4 cup of pesto during the last 5 minutes of cooking.
  • If you are looking for ways to simplify weeknight cooking, consider using a meal planning service, though making this soup from scratch is simple!

Nutrition

Find it online: https://kitchenuser.net/easy-minestrone-soup-recipe/