Name: Easy Minestrone Soup Packed With Veggies
Prep time: 20 min
Cook time: 30 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 cans (2 x 425 g) red kidney beans, drained and rinsed; 2 cans (2 x 425 g) chickpeas; 1 can (400 g) diced tomatoes, drained; 1 ½ teaspoons (7.5 ml) dried oregano; 1 teaspoon (5 ml) dried basil; ½ teaspoon (2.5 ml) dried thyme; 1 ½ teaspoons (7.5 ml) kosher salt; ½ teaspoon (2.5 ml) black pepper; 32 ounces (946 ml) vegetable broth (4 cups); 3 cups (720 ml) hot water; ½ cup (120 ml) ditalini or other small shell pasta; 4-6 cups (946-1419 ml) spinach leaves, fresh, loosely packed; ¼ cup (60 ml) fresh parsley, minced

Description

Learn how to make a delicious minestrone soup filled with an abundance of fresh veggies in this easy recipe perfect for a hearty and nutritious meal.

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 cans (2 x 425 g) red kidney beans, drained and rinsed
2 cans (2 x 425 g) chickpeas
1 can (400 g) diced tomatoes, drained
1 ½ teaspoons (7.5 ml) dried oregano
1 teaspoon (5 ml) dried basil
½ teaspoon (2.5 ml) dried thyme
1 ½ teaspoons (7.5 ml) kosher salt
½ teaspoon (2.5 ml) black pepper
32 ounces (946 ml) vegetable broth (4 cups)
3 cups (720 ml) hot water
½ cup (120 ml) ditalini or other small shell pasta
4-6 cups (946-1419 ml) spinach leaves, fresh, loosely packed
¼ cup (60 ml) fresh parsley, minced

Cook Mode Prevent your screen from going dark

Instructions

Warm a large stock pot over medium heat. Pour in olive oil to lightly coat the base. Introduce the onions, carrot, and celery, and sauté for 4-5 minutes until the onions become translucent.
Incorporate the zucchini and garlic, cooking for an additional 1-2 minutes while stirring until you can smell the garlic.
Mix in the green beans, kidney beans, chickpeas, tomatoes, and seasonings, stirring well to blend the flavors.
Pour in the broth and water, bringing the mixture to a gentle simmer. Cover the pot and allow it to simmer on low heat for 20-25 minutes until the carrots and celery are soft.
Add the pasta, cooking until it becomes tender, roughly 8-10 minutes.
Take the pot off the heat and fold in the spinach and parsley. Adjust with more salt and pepper if needed.
For a lighter soup, you can add more broth or water. Taste and adjust the seasoning with additional salt and pepper if desired.

Notes

Try enhancing the soup by adding more vegetables like bell peppers or corn.
Add a bit of heat with red pepper flakes or a splash of hot sauce.
For a more robust flavor, switch some vegetable broth with chicken or beef broth.