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Cozy Minestrone Soup Recipe: Easy & Hearty Vegetarian Meal

Cozy Minestrone Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 2 tbsp Olive oil
  • 1 medium Yellow onion diced
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 1 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1/4 tsp Red pepper flakes optional
  • 28 oz Crushed tomatoes canned
  • 6 cups Vegetable broth
  • 1 piece Parmesan rind optional
  • 1 tsp Salt plus more to taste
  • 1/2 tsp Black pepper plus more to taste
  • 15 oz Kidney beans canned, rinsed and drained
  • 15 oz Cannellini beans optional, canned, rinsed and drained
  • 1 medium Zucchini optional, diced
  • 1 cup Green beans fresh or frozen, trimmed and chopped
  • 1 cup Ditalini pasta dry
  • 2 cups Fresh spinach chopped
  • 2 tbsp Fresh basil chopped
  • 2 tbsp Fresh parsley chopped
  • 1/2 cup Grated Parmesan cheese for garnish
  • 1 tbsp Balsamic vinegar optional, for finishing

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, carrots, and celery, sautéing for 6 to 8 minutes until the vegetables soften and become translucent.
  • Stir in the minced garlic, dried oregano, dried thyme, and optional red pepper flakes, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2 more minutes, stirring constantly to deepen its flavor.
  • Pour in the crushed tomatoes and vegetable broth. Add the salt, black pepper, and optional Parmesan rind. Bring the soup to a gentle boil.
  • Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the tomato broth flavors to fully develop.
  • Uncover and stir in the kidney beans, optional cannellini beans, optional zucchini, green beans, and dry ditalini pasta. Continue to simmer uncovered for 10 to 12 minutes, or until the pasta reaches an al dente texture and the vegetables are tender.
  • Remove the pot from the heat and discard the Parmesan rind. Stir in the chopped fresh spinach, allowing the residual heat to wilt the leaves in about 1 to 2 minutes.
  • Stir in the fresh basil, fresh parsley, and the optional balsamic vinegar. Taste the soup and adjust the seasoning with additional salt and black pepper if desired.
  • Ladle the warm soup into bowls and garnish generously with grated Parmesan cheese before serving.