minestrone soup

Name: Minestrone Soup
Prep time: 30 min
Cook time: 1 h
Yield: 5
Cuisine: Italian
Ingredients: 2 tablespoon(s) olive oil; 4 clove(s) garlic, minced; 1 medium onion, diced; 1 cup(s) (2-3 stalks) celery, chopped or sliced; 3 carrots, chopped or sliced; 4-6 cup(s) vegetable or chicken broth; 1 can(s) (14.5 oz) crushed tomatoes; 1 can(s) kidney beans, drained and rinsed; 1 can(s) great northern beans, drained and rinsed; 1/2 pound(s) fresh green beans, bite sized pieces (can use 1 can of green beans); 2 cup(s) baby spinach, rinsed and chopped (if desired); 2 medium zucchini, halved lengthwise and sliced; 1 tablespoon(s) fresh oregano, chopped (or 1 tsp. dried); 2 tablespoon(s) fresh basil, chopped (or 2 tsp. dried); 1 teaspoon(s) salt (or to taste); 1/4 teaspoon(s) ground black pepper (or to taste); 1/2 cup(s) dry ditalini pasta (or other small pasta); grated parmesan cheese for topping

16 Pinches 5 Photos

Judy Garcia

Gunnison, UT

Updated on Sep 3, 2021

My family loves minestrone soup, so when I found this online, I tweaked it to fit my family's tastes and this is the result. So flavorful and comforting.

Rate

prep time 30 Min

cook time 1 Hr

method Stove Top

yield 5-6 serving(s)

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 cup (2-3 stalks) celery, chopped or sliced
3 carrots, chopped or sliced
4-6 cups vegetable or chicken broth
1 can (14.5 oz) crushed tomatoes
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
1/2 pound fresh green beans, bite sized pieces (can use 1 can of green beans)
2 cups baby spinach, rinsed and chopped (if desired)
2 medium zucchini, halved lengthwise and sliced
1 tablespoon fresh oregano, chopped (or 1 tsp. dried)
2 tablespoons fresh basil, chopped (or 2 tsp. dried)
1 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1/2 cup dry ditalini pasta (or other small pasta)
grated parmesan cheese for topping

How To Make minestrone soup

Step 1

In a large soup/stock pot, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add celery and carrots and continue to saute for 3-4 minutes longer.

Step 2

Add broth (amount depends on how much liquid you want in your finished soup) and crushed tomatoes; bring to a boil, stirring frequently.
Step 3

Reduce heat to low and add drained beans, green beans, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes or until vegetables are tender. The longer you simmer, the more flavor your soup will have.
Step 4

Add ditalini (or other small pasta such as macaroni, shells, etc.) and continue to simmer 10-20 minutes longer; add spinach and simmer 2-3 minutes or until cooked.
Step 5

Ladle soup into serving bowls; top with grated fresh parmesan and serve with a hearty, crusty roll or bread.
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