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 are softened, about 8-10 minutes.1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
- Pour in the undrained diced tomatoes, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.1 (28 ounce) can diced tomatoes, 6 cups vegetable broth, 1 cup water
- Stir in the rinsed and drained cannellini beans and kidney beans. Add the small pasta and increase the heat to bring the soup back to a gentle simmer. Cook, uncovered, stirring occasionally, according to the pasta package directions, until the pasta is al dente, about 8-12 minutes.1 (15 ounce) can cannellini beans, 1 (15 ounce) can kidney beans, 1 cup small pasta
- Stir in the chopped spinach or kale. Cook for just a few minutes until the greens are wilted and tender.2 cups chopped fresh spinach or kale
- Season the Vibrant Minestrone Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls, garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.salt and freshly ground black pepper, Fresh parsley, Parmesan cheese
Notes
Storing and Reheating Tips: Allow the soup to cool completely at room temperature before transferring it to airtight containers. Refrigerated leftovers will stay fresh for up to 4-5 days. For longer storage, you can freeze the soup. Ensure it’s completely cooled, then portion it into freezer-safe containers or bags, leaving a little headspace for expansion. Frozen Vibrant Minestrone Soup can be stored for up to 3 months. To reheat refrigerated soup, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or vegetable broth if the soup has thickened too much. For frozen soup, it's best to thaw it overnight in the refrigerator before reheating on the stovetop. If you're in a hurry, you can reheat it directly from frozen over low heat, stirring frequently, but be patient as it may take longer.
