Karol Smith
Classic Italian Minestrone Soup – A Hearty and Nutritious Vegetable Soup
Minestrone soup is a classic Italian dish that embodies the essence of wholesome, comfort food. This hearty soup is made with a variety of vegetables, beans, and pasta, simmered in a savory broth. It’s versatile, allowing for substitutions based on seasonal produce or personal preferences, making it a beloved favorite in many households.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 1 cup small pasta (such as ditalini or elbow macaroni)
– 2 cups baby spinach, packed
– Grated Parmesan cheese, for serving
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until they become fragrant and translucent, about 5 minutes.
2. Add the carrots and celery, cooking for another 5 minutes until they begin to soften.
3. Stir in the zucchini and green beans, cooking for an additional 5 minutes.
4. Pour in the diced tomatoes with their juice, vegetable broth, and cannellini beans. Stir to combine.
5. Add the oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, allowing the vegetables to become tender.
6. Meanwhile, in a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
7. Stir the baby spinach into the soup, allowing it to wilt.
8. Add the cooked pasta to the soup just before serving to prevent it from becoming mushy.
9. Serve hot, garnished with grated Parmesan cheese if desired.
Enjoy a bowl of this nutritious and comforting minestrone soup, perfect for any time of the year!
