A hearty and comforting Italian soup filled with a medley of vegetables, beans, and pasta.

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 servings
• Calories: Approximately 200 kcal per serving

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups chopped spinach or kale
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)
• Fresh basil leaves (optional, for garnish)

INSTRUCTIONS

1. Sauté Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add Remaining Ingredients:
   • Stir in the diced zucchini, yellow squash, diced tomatoes, vegetable broth, kidney beans, pasta, dried basil, and dried oregano. Bring the soup to a simmer.
3. Cook Soup:
   • Let the soup simmer for about 15-20 minutes until the vegetables are tender and the pasta is cooked through.
4. Add Greens:
   • Stir in the chopped spinach or kale and cook for an additional 5 minutes until wilted.
5. Season:
   • Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
6. Serve:
   • Ladle the classic minestrone soup into bowls. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.

Notes:

• This classic minestrone soup is customizable – feel free to add other vegetables such as green beans, peas, or cabbage.
• For a vegan option, omit the Parmesan cheese or use a vegan alternative.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.