Classic Minestrone Soup
A comforting and hearty soup filled with fresh vegetables and beans, perfect for busy weeknights or cozy family dinners.
Ingredients
Vegetables and Aromatics
- 2 pieces carrots, sliced
- 2 stalks celery, chopped
- 1 piece onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 can kidney beans, drained
- 1 can cannellini beans, drained
- 1 piece zucchini, sliced
- 2 cups spinach
Seasoning and Toppings
- 1 tbsp Italian seasoning
- to taste Salt
- to taste Pepper
- 2 tbsp Parmesan cheese for serving
Instructions
Preparation
- In a large pot, sauté the diced onion, sliced carrots, and chopped celery in olive oil for about five minutes until the onions turn translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a simmer.
Cooking
- Add the drained kidney beans, cannellini beans, and sliced zucchini, and let cook for 10 to 12 minutes until the zucchini is tender.
- Stir in the spinach until wilted.
- Ladle into bowls and top with a sprinkle of Parmesan cheese.
Notes
This soup tastes even better the next day. You can customize it by adding seasonal vegetables or a pinch of spice such as crushed red pepper flakes for extra heat. If freezing, allow cooling before storing.