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Minestrone Soup
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Ingredients
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Method
4 steps
- 1
Heat 2 tablespoons olive oil in a large pot over medium. Sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks 6 minutes until the onion softens and the carrots pick up a little color. Add 3 minced garlic cloves and 1 diced zucchini; cook 2 minutes until fragrant.
- 2
Stir in 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) rinsed kidney beans, 1 can (15 oz) rinsed cannellini beans, 6 cups vegetable broth, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer 15 minutes so the flavors meld and the carrots soften.
- 3
Stir in ¾ cup small pasta (ditalini or elbows) and cook until al dente, 8–10 minutes. Add 2 cups chopped kale or spinach and cook until wilted, about 1–2 minutes.
- 4
Taste and adjust salt. Serve with grated Parmesan and a drizzle of olive oil. You want a hearty vegetable-bean soup with tender pasta and greens in a savory tomato broth — not mushy overcooked pasta or a thin watery broth.