Print

Minestrone Soup

Minestrone Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a warm, hearty dish that embodies comfort and nutrition, this Minestrone Soup is the perfect choice. Packed with an array of fresh vegetables, tender pasta, and aromatic herbs, this soup not only warms the heart but also fills the belly. It’s versatile enough to adapt to seasonal offerings, making it a staple in any kitchen. Whether shared at family gatherings or enjoyed as a cozy weeknight dinner, this recipe is sure to become a favorite. Plus, it’s easy to prepare and even better as leftovers!

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 small zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup small pasta (such as ditalini or elbow)
  • 1 cup fresh spinach or kale
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme

Instructions

  1. In a large pot over medium heat, warm the olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic for an additional minute.
  2. Stir in sliced carrots and chopped celery; cook for another 5 minutes until tender.
  3. Add diced zucchini and canned tomatoes (with juices), then pour in vegetable broth and stir well.
  4. Season with basil, oregano, thyme, salt, and pepper. Bring to a gentle simmer for about 15 minutes.
  5. Cook the pasta according to package instructions (around 8 minutes) directly in the soup.
  6. Fold in spinach or kale until just wilted before serving.

Nutrition

Find it online: https://www.kitchenstorydaily.com/minestrone-soup/