Minestrone Soup

Minestrone Soup vegetarian recipe

This easy Minestrone Soup is your new go-to for a quick weeknight dinner. It's loaded with veggies and pasta in a savory tomato broth.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 medium carrots
  • 2 stalks celery
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon red pepper flakes (optional)
  • 400 grams canned crushed tomatoes
  • 1 liter vegetable broth
  • 400 grams canned cannellini beans
  • 400 grams canned kidney beans
  • 100 grams small pasta shells (gluten-free recommended)
  • 2 cups chopped spinach
  • 2 tablespoons fresh parsley
  • Salt to taste
  • Black pepper to taste
  • Parmesan cheese for serving (optional)

Instructions

  1. Wash 1 medium onion, 2 medium carrots, and 2 stalks celery. Peel the onion and carrots. Firmly chop the 1 medium onion. Dice the 2 medium carrots and 2 stalks celery into small pieces. Peel and finely chop 2 cloves garlic.
  2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped 1 medium onion, diced 2 medium carrots, and diced 2 stalks celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the finely chopped 2 cloves garlic, 1 teaspoon dried oregano, 0.5 teaspoon dried basil, and 0.25 teaspoon red pepper flakes (if using) to the pot. Cook for 1 minute more until fragrant.
  4. Pour in 400 grams canned crushed tomatoes and 1 liter vegetable broth. Bring the mixture to a simmer.
  5. Rinse and drain 400 grams canned cannellini beans and 400 grams canned kidney beans. Add them to the pot along with 100 grams small pasta shells. Stir well.
  6. Reduce the heat to low, cover the pot, and let it gently simmer for 15-20 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
  7. Wash and chop 2 cups spinach. While the soup is simmering, wash and finely chop 2 tablespoons fresh parsley.
  8. Stir in the 2 cups chopped spinach and 2 tablespoons fresh parsley. Cook for another 2-3 minutes, until the spinach has wilted.
  9. Season the soup with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.

View the interactive Minestrone Soup recipe