Minestrone Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 zucchini, diced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 cup small pasta shells
• 1 cup spinach, roughly chopped
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot; cook until softened.
2. 2 Stir in zucchini and cook for 2 more minutes.
3. 3 Add kidney beans, diced tomatoes, broth, water, oregano, basil, and pepper. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 20 minutes.
5. 5 Stir in pasta and cook until al dente, about 8-10 minutes.
6. 6 Add spinach and cook just until wilted.
7. 7 Serve hot with grated Parmesan cheese.

Equipment

• Large pot

Variations

• Add a splash of red wine vinegar for extra tanginess.
• Use escarole instead of spinach for a traditional touch.

Substitutions

• Use vegetable broth for a vegan option.
• Substitute gluten-free pasta if needed.

Pairings

• Crusty bread
• Parmesan cheese

Nutrition

Tips

• For a heartier soup, add cannellini beans along with the kidney beans.
• Customize your veggies based on what you have on hand!

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a simple green salad.

FAQ