Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.2 tablespoons olive oil, 1 large onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic, dried oregano, dried basil, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.4 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried thyme
- Pour in the crushed tomatoes and vegetable broth. Stir to combine and scrape up any browned bits from the bottom of the pot.1 (28 ounce) can crushed tomatoes, 6 cups vegetable broth
- Stir in the rinsed and drained cannellini beans and kidney beans. Bring the soup to a simmer.1 (15 ounce) can cannellini beans, 1 (15 ounce) can kidney beans
- Once simmering, add the small pasta and your chopped seasonal vegetables. Cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is al dente and the vegetables are tender. If using leafy greens like spinach or kale, add them during the last 5 minutes of cooking.1 cup small pasta, 2 cups chopped seasonal vegetables
- Season the soup with salt and black pepper to taste. Ladle the hot minestrone soup into bowls. Garnish generously with freshly grated Parmesan cheese and chopped fresh parsley before serving.1 teaspoon salt, 1 quarter teaspoon black pepper, Freshly grated Parmesan cheese, Fresh parsley
Notes
Refrigerated minestrone soup will stay fresh for up to 3-4 days. Frozen soup can be stored for up to 3 months. Avoid boiling vigorously when reheating to maintain the texture of the vegetables and pasta.
