This classic minestrone soup is filled with an assortment of vegetables, beans and pasta, all simmered together in a hearty tomato broth. An easy vegetarian meal that’s perfect for a cold day! I made this soup this weekend and we loved it!
Prep Time 15 minutes; Cook Time 25 minutes
- 2 tablespoons olive oil
- 3/4 cup onion diced
- 1/2 cup celery sliced
- 1/2 cup carrots peeled, quartered and sliced
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 14 ounce can diced tomatoes
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 15 ounce can small white beans drained and rinsed
- 1 15 ounce can kidney beans drained and rinsed
- 1 cup Russet potatoes peeled and diced into 1/2 inch pieces
- 1/2 cup frozen cut green beans
- 1/2 cup small shell pasta
- 2 cups baby spinach leaves
- 2 tablespoons chopped parsley
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots to the pot.
- Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste. (I added last summer’s veggies, that I had in the freezer.)
- Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
- Add the white beans, kidney beans, potatoes, green beans and pasta to the pot. Simmer for 15-20 minutes or until pasta and potatoes are tender.
- Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
- Sprinkle the parsley over the soup and serve. I added pieces of really good Parmesan to the bottom of each bowl before ladling soup into them.
Serve in your favorite soup tureen