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Soup must be one of the most brilliant recipe ideas ever created. In this wonderful, healthy soup you get a complete meal in a bowl.
This Minestrone Soup is full of healthy legumes, green leafy vegetables, plenty of Italian herbs, a handful of pasta, and wonderfully rich tomatoey broth.
I love a great pot of soup that’s good enough for company or simple enough for lunch or dinner any day of the week. Our Minestrone Soup is best served with a loaf of crusty bread and a sprinkle of fresh grated Parmesan cheese.
I’ve posted a lot of soups this year and you may wonder if they all taste similar. Some have a few of the same ingredients, i.e. carrots and celery and fresh leafy greens. But I don’t believe they taste similar at all and this particular recipe has an incredibly rich flavor that is synonymous with authentic Italian cuisine. I haven’t made this soup in many years but decided to give it a serious makeover … with tremendous results!
Served with crusty bread and fresh grated Parmesan cheese, this is a complete and filling, healthy meal.
You can smell the amazing flavor before tasting the very first spoonful. The aroma is homey and fresh and may transport you to a small Italian bistro with white table cloths and bottles of red wine. A mini-vacation!
Leftovers may be even better than the first bowl. I think I’ll need to try another and let you know.
Don’t for your PIN!
- 3 tablespoons olive oil
- 1 whole firm onion, diced
- 4 cloves garlic, minced
- 1 medium zucchini, sliced and quartered
- 3 whole small carrots, peeled and diced
- 2 stalks celery, diced
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons dried oregano
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon basil, juilenned
- 1 teaspoon fresh thyme leaves
- 6 cups vegetable broth (low salt)
- 1 (14.5-ounce) can diced tomatoes (low salt) do not drain
- 1 (24-ounce) bottle Cento Rustica Passata *
- 1 cups hot water
- 1 bay leaf
- 1 (14.5 ounce) can Italian cut green beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 4 cups fresh baby spinach, lightly packed
- 1 cup small shell pasta
- Fresh grated Parmesan cheese for garnish
- Heat the olive oil in a large heavy bottom soup pot on medium heat. Add the onion and sauté until translucent and soft. Add the minced garlic and sauté for 1 minute, stirring constantly. Immediately add the zucchini, carrots, celery, and all spices except bay leaf. Cook, stirring gently for about 2-3 minutes or until the oil has coated all the vegetables. Add the Vegetable broth, tomatoes with juice, Passata, hot water, and bay leaf. Bring to a boil, reduce the heat to maintain a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
- Add the green beans, kidney beans, cannellini beans, garbanzo beans, baby spinach and pasta. Cook until the pasta is al dente - about 15 minutes. Remove and discard the bay leaf.
- Check the seasoning and add fresh ground pepper and salt if needed.
- Garnish individual bowls with fresh grated Parmesan cheese and serve.
* Cento Rustica Passata - found near the spaghetti sauce in your local grocery store
Thanks so much for stopping by! Have a fantastic week 🙂