Name: Easy Minestrone Soup Packed With Veggies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 ½ tablespoons (22 ml) olive oil; 1 medium onion, diced; 1 large carrot, thinly sliced or finely diced; 2 celery stalks, diced; 1 small zucchini, diced or shredded; 4-5 cloves garlic, finely minced or pressed; 1 cup (240 ml) French cut green beans, frozen, or used canned if preferred; 2 15-ounce (425 g) cans red kidney beans, drained and rinsed; 2 15-ounce (425 g) cans white beans like Great Northern or Cannellini; 1 14-ounce (400 g) can diced tomatoes, drained; 1 ½ teaspoons (1.5 g) oregano, dried; 1 teaspoon (1 g) basil, dried; ½ teaspoon (0.5 g) thyme, dried; 1 ½ teaspoons (8 g) kosher salt; ½ teaspoon (1 g) black pepper; 32 ounces (4 cups or 960 ml) vegetable broth; 3 cups (720 ml) hot water; ½ cup (112 g) beef pasta; 4-6 cups (120-180 g) spinach leaves, fresh, loosely packed; ¼ cup (15 g) parsley, fresh, minced

Description

Learn how to make a delicious and nutritious Easy Minestrone Soup packed with fresh veggies. This hearty recipe is perfect for a comforting meal anytime!

Ingredients

1 ½ tablespoons (22 ml) olive oil
1 medium onion, diced
1 large carrot, thinly sliced or finely diced
2 celery stalks, diced
1 small zucchini, diced or shredded
4-5 cloves garlic, finely minced or pressed
1 cup (240 ml) French cut green beans, frozen, or used canned if preferred
2 15-ounce (425 g) cans red kidney beans, drained and rinsed
2 15-ounce (425 g) cans white beans like Great Northern or Cannellini
1 14-ounce (400 g) can diced tomatoes, drained
1 ½ teaspoons (1.5 g) oregano, dried
1 teaspoon (1 g) basil, dried
½ teaspoon (0.5 g) thyme, dried
1 ½ teaspoons (8 g) kosher salt
½ teaspoon (1 g) black pepper
32 ounces (4 cups or 960 ml) vegetable broth
3 cups (720 ml) hot water
½ cup (112 g) beef pasta
4-6 cups (120-180 g) spinach leaves, fresh, loosely packed
¼ cup (15 g) parsley, fresh, minced

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Instructions

Warm a large pot over medium heat and pour in the olive oil to coat the base. Toss in the onions, carrot, and celery, and cook for 4-5 minutes until the onions become see-through.
Incorporate the zucchini and garlic, cooking for an additional 1-2 minutes while mixing until the garlic releases its aroma. Mix in the green beans, kidney and white beans, tomatoes, and spices, stirring everything together.
Pour in the broth and water, and bring the mixture to a gentle boil. Place a lid on the pot and let it simmer on low heat for 20-25 minutes until the carrots and celery soften.
Introduce the pasta and cook until it reaches a tender consistency, about 8-10 minutes.
Take the pot off the heat and fold in the spinach and parsley. Adjust the seasoning with more salt and pepper if needed.
If you prefer a thinner soup, feel free to add more broth or water. Adjust the seasoning further with salt and pepper according to your taste.

Notes

Consider adding cooked and shredded chicken or turkey for a heartier meal with added protein.
Sprinkle in red pepper flakes or a dash of hot sauce for a spicy kick before serving.
Swap out the beef pasta for gluten-free options like rice noodles or quinoa for a gluten-free alternative.