Description
This hearty Minestrone soup is packed with vegetables, beans, and pasta simmered in a flavorful tomato and chicken broth base. Perfect for a comforting meal, it offers a delicious blend of fresh and pantry ingredients, infused with aromatic herbs and topped with Parmesan cheese for extra richness.
Ingredients
Scale
Vegetables
- 5 cloves garlic (minced)
- 1 large onion (chopped)
- 3 stalks celery (chopped)
- 4 carrots (peeled and sliced)
- 3 medium zucchini (chopped)
- 10 ounces frozen chopped spinach (thawed and drained)
Liquids & Sauces
- 64 ounces chicken broth
- 28 ounces tomato sauce
- 28 ounces diced tomatoes (undrained)
Beans & Pasta
- 15 ounces pinto beans
- 15 ounces dark red kidney beans
- 3/4 cup seashell pasta
Herbs & Seasonings
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and pepper (to taste)
Other
- Olive oil (a few swirls for sautéing)
- Parmesan cheese (for serving, if desired)
Instructions
- Sauté Vegetables: In a large soup pot, add a few swirls of olive oil and heat over medium-high heat. Add the chopped onion and cook for about 4-5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Then add the chopped celery and sliced carrots and cook an additional 3-4 minutes to slightly soften the vegetables.
- Add Liquids and Simmer: Pour in the chicken broth, tomato sauce, and undrained diced tomatoes. Bring the mixture to a boil while stirring frequently to combine all ingredients. Once boiling, add the pinto beans, dark red kidney beans, chopped zucchini, dried oregano, dried basil, salt, and pepper. Lower the heat and simmer the soup uncovered for approximately one hour, stirring occasionally to prevent sticking and to blend flavors.
- Add Pasta and Spinach: After the soup has simmered, stir in the thawed and drained chopped spinach along with the seashell pasta. Continue cooking for an additional 10-15 minutes, until the pasta is tender yet firm to the bite, and the spinach is fully heated through.
- Serve: Ladle the minestrone into bowls and serve hot. Optionally, top with grated Parmesan cheese for extra flavor and creaminess.
Notes
- Using canned beans saves time, but you can substitute with cooked dried beans if preferred.
- If you want a vegetarian version, replace chicken broth with vegetable broth.
- Adjust the seasoning with salt and pepper to taste, especially if your broth is salted.
- You can add other seasonal vegetables like green beans or peas for variation.
- For a gluten-free option, substitute pasta with gluten-free shapes or omit it altogether.
