Minestrone soup is a classic Italian vegetable soup that warms the heart and nourishes the soul. Its roots can be traced back to ancient times, evolving over the centuries into the hearty, robust dish we cherish today. This recipe is not just a meal but a comforting embrace, perfect for chilly winter days or as a wholesome lunch option.
Ingredients
Scale:
1 cup dried cannellini beans (or 2 cans, rinsed and drained)
1 cup small pasta (like ditalini or elbow)
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup chopped kale or spinach
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
Grated Parmesan cheese (optional)
Fresh basil leaves for garnish
Instructions
Soak the dried cannellini beans overnight in a large bowl of water. Drain and rinse before cooking.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced tomatoes, vegetable broth, oregano, basil, and soaked cannellini beans. Bring to a boil.
Once boiling, reduce the heat to a simmer. Cover and cook for about 30 minutes, until the beans are just tender.
Add the zucchini and green beans, cooking for another 10 minutes until all vegetables are tender.
Stir in the chopped kale or spinach and small pasta. Cook for an additional 10-12 minutes, or until pasta is al dente.
Season the soup with salt and pepper to taste. Remove from heat and let it sit for a few minutes.
Serve hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
