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Minestrone Soup

A top down photo of a white bowl filled with minestrone soup on a blue plate with a slice of bread.
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A thick, hearty Minestrone soup recipe packed with vegetable, beans, and pasta perfect for cold winter days.

Ingredients

Scale
  • 1 Onion (diced)
  • 1 Zucchini (diced)
  • 1 Tbsp. Tomato Paste
  • 2 pods Garlic (microplaned or diced)
  • 2 cans Diced tomato (15 oz cans)
  • 1 Tbsp. Basil (dried)
  • 2 tsp. Parsley (dried)
  • 1 tsp. Oregano (dried)
  • ½ tsp. Thyme (dried)
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 15 oz. Kidney Beans (drained and rinsed)
  • 2 c. Vegetable Broth (extra if you want a thinner soup)
  • 1 c. Water
  • 1½ c. Uncooked Pasta (shells or ditalini)
  • 1 c. Spinach

Instructions

  1. Begin by dicing your onion and zucchini, microplane your garlic, and set aside.
  2. In a large pot or dutch oven, heat 1 Tablespoon olive oil over medium heat. Add onion and zucchini and cook for 3 minutes.
  3. Next add the garlic and tomato paste with a pinch of kosher salt. Stir and cook for 1 minute.
  4. Once the garlic and tomato paste are fragrant, add the diced tomatoes, tomato sauce, kidney beans, vegetable broth, water, salt, pepper, basil, parsley, oregano, and thyme. Stir to combine.
  5. Pour in the pasta, stir to mix evenly into the soup. Cover and simmer for 15 minutes, or until the pasta is cooked through.
  6. Before serving add fresh spinach and cook about 2 minutes or until wilted.
  7. Ladle into bowls and serve with chopped green onion and sliced bread.

Notes

Store in an airtight container for up to 7 days in the refrigerator. 

Find it online: https://mylifeafterdairy.com/minestrone-soup/