Hearty Minestrone Soup
A rich, veggie-packed minestrone soup made in one pot. Cozy, customizable, and perfect for fall nights or weekly meal prep.
Equipment
- Large soup pot
- - Wooden spoon
- Ladle
- Knife and cutting board
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 zucchini chopped
- 1 cup green beans
- 1 tsp oregano
- 1 tsp basil
- ½ tsp red pepper flakes
- Salt & pepper
- 1 can diced tomatoes
- 6 cups veggie broth
- 1 can kidney beans
- 1 can cannellini beans
- 1 cup small pasta
- 2 cups spinach or kale
- Optional: Parmesan parsley
Instructions
- Heat oil. Sauté onion, carrots, and celery.
- Add garlic, zucchini, green beans, and spices. Cook 2–3 mins.
- Add tomatoes and broth. Bring to boil.
- Simmer 10 mins. Add beans and pasta. Simmer 12 mins.
- Stir in greens. Cook 2 mins more. Season to taste and serve.
Notes
Freeze before adding pasta
Add a squeeze of lemon for brightness
Use gluten-free pasta if needed