Classic Minestrone Soup
A hearty and nutritious Italian vegetable soup with beans, pasta, and fresh herbs, traditionally served with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup chopped cabbage
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 container (32 oz) low-sodium vegetable broth
- 1 cup small-ditalini or orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes (optional)
- to taste salt and freshly ground black pepper
- 2 cups fresh spinach leaves
- 0.25 cup chopped fresh parsley
- for serving grated Parmesan cheese
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Add the garlic, zucchini, and cabbage. Cook for another 3–4 minutes until vegetables begin to soften.
- Stir in the diced tomatoes (with their juice), vegetable broth, cannellini beans, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
- Add the pasta and cook according to package directions, usually 8–10 minutes, until al dente.
- Stir in the spinach and parsley until wilted. Taste and adjust seasoning if needed.
- Serve hot, garnished with additional parsley and a generous sprinkle of grated Parmesan cheese.
Notes
For a richer flavor, use homemade vegetable broth. This soup tastes even better the next day!