Hearty Minestrone Soup
This hearty and nourishing minestrone soup is filled with seasonal vegetables and cozy flavors, making it the perfect meal for cool autumn evenings.
Ingredients
Base Ingredients
- 2 tbsp Olive Oil For sautéing and a base of flavor.
- 1 large Onion, diced Yellow onions work well.
- 2 Carrots, diced Substitute with parsnips for a twist.
- 2 stalks Celery, diced Adds a refreshing crunch; can be skipped.
- 3 cloves Garlic, minced Can use garlic powder in a pinch.
- 1 medium Zucchini, diced Yellow squash is also a great swap.
- 1 cup Green Beans, cut into 1-inch pieces Frozen works too.
- 1 can Diced Tomatoes (14 oz) Fresh tomatoes are also great if in season.
- 4 cups Vegetable Broth Use chicken broth for non-vegetarian lovers.
- 1 can Cannellini Beans, drained and rinsed Navy beans or chickpeas can also be used.
- 1 tbsp Italian Seasoning Brings all the flavors together.
- Salt and Pepper To taste.
- 2 cups Fresh Spinach or Kale Chop finely before adding.
Instructions
Preparation
- Gather all your fresh produce and chop them into bite-sized pieces.
- In a large pot, drizzle the olive oil over medium heat.
- Add diced onion, carrots, and celery to the pot and sauté for about 5 minutes.
- Stir in minced garlic and cook for another minute.
Cooking
- Toss in the zucchini and green beans, stirring for a couple of minutes.
- Pour in diced tomatoes and vegetable broth, stirring well.
- Sprinkle in Italian seasoning, salt and pepper. Bring to a gentle boil.
- Reduce heat to low and let simmer for about 20 minutes.
- Stir in cannellini beans and spinach or kale. Cook for another 5 minutes.
- Taste and adjust seasoning as needed, then serve warm.
Notes
For a spicy kick, add red pepper flakes when sautéing the vegetables. Fresh herbs like basil or parsley can be added just before serving for a burst of freshness.