Italian Minestrone Soup Recipe

Print Recipe

No ratings yet, be the first!

This hearty vegetable and pasta soup is a great meatless meal! Perfect for busy weeknights.

Prep Time10

Cook Time20

Total Time30

Course: Soup/Stew

Cuisine: Italian

Servings: servings

Calories: 345kcal

Author: Jenni

Ingredients

4 Tablespoons olive oil
1 medium yellow onion diced
2 carrots diced
2 celery ribs diced
3 garlic cloves minced
¼ cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
4 cups vegetable broth
28 ounces diced tomatoes with liquids
2 cups diced seasonal veggies I used zucchini and green beans
2 cups baby spinach or kale
2 cups ditali pasta
15 ounces great northern beans rinsed and drained
1 cup water
1 bay leaf
2 teaspoons lemon juice
¼ cup freshly grated parmesan cheese

Instructions

In a large stockpot, heat the oil over medium heat.
4 Tablespoons olive oil
Sauté the diced onion, carrots, and celery for 5 minutes, stirring occasionally, until slightly softened.
1 medium yellow onion, 2 carrots, 2 celery ribs
Stir in the garlic, tomato paste,oregano, thyme, salt and pepper and sauté for 1 minute, until fragrant.
3 garlic cloves, 1/4 cup tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon ground black pepper
Add in the broth, water, canned tomatoes, remaining veggies, beans, pasta, and bay leaf.
4 cups vegetable broth, 28 ounces diced tomatoes, 2 cups diced seasonal veggies, 2 cups baby spinach or kale, 2 cups ditali pasta, 15 ounces great northern beans, 1 cup water, 1 bay leaf
Bring to a low boil, then reduce the heat to medium-low.
Simmer for 10-15 minutes, until the pasta is al dente and the veggies are soft, stirring frequently so the pasta does not stick to the bottom of the pan.
Stir in the lemon juice and taste, adjusting for salt and pepper as needed.
2 teaspoons lemon juice
Serve with freshly grated parmesan cheese over the top.
1/4 cup freshly grated parmesan cheese

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warm. As it sits, the pasta will soak up some of the liquids and become more stew-like. If desired, add more broth or water to increase the liquid ratio again.

Nutrition