Description
A comforting and flavorful Italian vegetable soup with fresh vegetables, herbs, pasta, and a rich broth.
Ingredients
2 tablespoons olive oil
1 cup carrots diced
1 onion diced
1 cup celery diced
3 cloves garlic minced
1 (15.5 ounce can) canned red kidney beans drained and rinsed
6 cups vegetable broth
1 (large 28 ounce can) canned diced tomatoes with juices
1 ½ teaspoons Italian seasoning
4 ounces ditalini pasta
1 cup frozen chopped spinach
Instructions
In a large stockpot over medium heat, add olive oil. Saut diced carrots, onions, celery, and minced garlic for 3 minutes, or until tender.
Stir in kidney beans, vegetable stock, diced tomatoes, and seasoning. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add pasta and cook for another 10 minutes, or until tender.
With 2 minutes remaining, add spinach and heat until warmed.
Notes
Prep your vegetables: Chop all your vegetables before you start cooking. This makes the cooking process smoother and easier.
Simmering is key: The gentle simmering helps to meld the flavors together and allows the vegetables and pasta to cook perfectly.
Salt to taste: Don’t be afraid to season the soup throughout the cooking process. Taste and adjust the salt and pepper as needed.
Don’t skip the garlic: It’s key for that fresh, aromatic taste.
Serve immediately: While this soup can be reheated, the pasta may become very soft. For the best texture, serve minestrone as soon as it’s ready.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Calories: Approximately 200-250 per serving (Estimate)
- Fat: Approximately 8-10g per serving (Estimate)
- Carbohydrates: Approximately 30-35g per serving (Estimate)
- Protein: Approximately 8-10g per serving (Estimate)