The most comforting and hearty classic Minestrone Soup chock full of vegetables, pasta and beans. It tastes even better the next day!
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 medium carrots, diced (1 cup)
- 3 stalks celery, diced (1 cup)
- 4 large cloves garlic, minced
- 1 small zucchini, diced (1 heaping cup)
- 1 cup green beans, trimmed and chopped
- 1 tsp dried basil
- 1 tsp oregano
- 1 1/2 tsp kosher salt, more to taste + freshly ground black pepper
- 1 (28) oz can diced tomatoes
- 4 cups vegetable broth + 2 cups water
- 1 bay leaf
- 1 (15oz) can kidney or cannelini beans, drained and rinsed
- 3/4 cup dry elbow or shell pasta (or 1/2 cup for thinner soup)
- 1 cup chopped greens, optional (baby spinach, chard, kale, etc.)
- 1/3 cup fresh parsley, chopped
- Juice of half a lemon, more to taste (can sub 1-2 tbsp balsamic or red wine vinegar)
- Heat oil in a large pot or dutch oven over medium heat. Once oil is hot, add onion, carrots and celery and cook for 8-10 minutes, stirring often.
- Add garlic, zucchini and green beans and cook for 3 more minutes. Add oregano, basil, kosher salt, and several grinds of black pepper and cook for another 1 minute.
- Add tomatoes, broth, water, and bay leaf. Bring to a boil over high heat and then reduce heat to the low and simmer, covered, for 15 minutes.
- Add beans and pasta and simmer for another 15 minutes, uncovered, or until the pasta is cooked al dente. Don’t overcook the pasta since it will be sitting in the soup.
- Remove pot from heat. Stir in greens, parsley and lemon juice. Remove bay leaf and season with salt and pepper to taste. I like to add another drizzle of olive oil at the end for flavor. If you like your soup thinner, you can add more water or broth. Serve as is or with a sprinkle of Parmesan.
VEGETABLES: You can use 2 cups of whatever vegetables you'd like, such as green beans, zucchini, cauliflower, potatoes, etc. The more veggies you use, the thicker the soup will be.
TO MAKE GLUTEN FREE: Use gluten free pasta.