Summer is nearly here, and I am making the transition to lighter and healthier meals! This Classic Minestrone Soup recipe is so hearty and flavorful, yet very healthy! You will be full and satisfied thanks to the vegetables, beans, herbs, and a touch of pasta! I love to make this soup during any season because it is light enough to enjoy on a hot day, or hearty and warm enough to enjoy on the cold one too! The savory broth has a distinctive Italian flavor thanks to the addition of basil and oregano. You can spice it up with some crushed red pepper too if you like your soup to have some zip!
Minestrone Soup Ingredients
This is the perfect soup for those of you with summer gardens, you can use up several vegetables and herbs all in one pot!
Before starting, make sure you have a cup or so of a prepared variety of short pasta. Macaroni and small shells are great options, but you could use penne or farfalle too! Be sure to get all of the vegetables washed, and finely chopped before you begin.
Next, add about 1/2 Tbsp Extra Virgin Olive Oil to a large pot or dutch oven over medium heat. Saute the onions, garlic, celery, and carrots for about 3-4 minutes.
When the onions are translucent, and the vegetables just start to soften, add in the drained beans and diced tomatoes (and their juice). I forgot zucchini when I made this batch, but definitely add it during this step if you have some!
Next, add the dried basil and oregano, and stir to combine.
Pour in about 7 cups of chicken broth, and stir until the vegetables and beans are evenly dispersed throughout. Bring to a boil and cook for about 10 minutes. Reduce heat to low and simmer, covered for another 10-15 minutes.
When the vegetables have softened, stir in the chopped spinach, Parmesan cheese, and prepared pasta. Season the soup with salt and pepper, to taste! When the cheese has melted and the soup has a consistent texture, it is ready to serve.
Serve warm, making sure to scoop all of the delicious beans, vegetables, and pasta! Garnish with parsley, if desired.
This soup pairs perfectly with my Artisan Dutch Oven Bread! It is so warm and crusty – perfectly dip-able in this Classic Minestrone Soup! You can easily have the bread baking while you make a pot, resulting in an amazing meal that everyone will love!
The soup is so healthy, and light! You can have a huge bowl – guilt free! And the bread is homemade with only 4 simple ingredients!
Whatever the season, this Minestrone soup is sure to satisfy!
Classic Minestrone Soup
- 1/2 Tbsp Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 2 stalks Celery, finely chopped
- 1/2 cup Sliced Carrots
- 1/2 medium Yellow Onion, finely diced
- 1 medium Zucchini, sliced
- 7 cups Chicken Broth
- 1 14.5oz can Diced Tomatoes with juice
- 1 15.5oz can Great Northern or Cannellini Beans, drained
- 1 cup Macaroni or Small Shell Pasta ,prepared
- 1/2 cup Chopped Spinach
- 1.5 Tbsp Grated Parmesan
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- Salt and Pepper, to Taste
- Add 1/2 Tbsp EVOO to a large pot or dutch oven over medium heat. Add the diced onions, celery, and garlic. Saute for 3-4 for minutes until onions become translucent and vegetables just start to soften.
- Pour in the can of diced tomatoes, and can of drained beans. Add in the sliced zucchini, oregano and basil, and stir to combine all the ingredients.
- Pour in the chicken broth, and stir until all of the ingredients are evenly dispersed throughout the soup. Bring the soup to a boil, and cook for about 10 minutes. Reduce heat to low – simmer with the lid on for 10-15 minutes, or until vegetables are soft.
- Stir in the prepared macaroni (or small shells), diced spinach, and Parmesan cheese until combined. Taste, and season with salt and black pepper as needed.
- Serve warm, with a salad or slice of crusty bread!
Like this recipe? Try my Best of Both Worlds Broccoli Cheese Soup Next!
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