Minestrone Soup is a wholesome Italian favorite, packed with fresh vegetables, beans, and pasta. It’s a warm, satisfying dish that’s perfect for cozy lunches or dinner any time of year.
Ingredients
- ¼ cup olive oil
- 1 small clove garlic, minced (or 1/8 teaspoon garlic powder)
- 1 1/3 cups onion, chopped
- 1 ½ cups celery with leaves, chopped
- 6 oz tomato paste
- 1 tablespoon fresh basil, chopped (instead of parsley for a subtle twist)
- 1 cup carrots, sliced (fresh or frozen)
- 4 ¾ cups shredded cabbage
- 1 can (14.5 oz) diced tomatoes
- 1 cup canned cannellini beans, drained and rinsed (instead of kidney beans)
- 1 ½ cups frozen peas
- 1 ½ cups fresh green beans, trimmed
- Pinch of crushed red pepper flakes (optional, instead of hot sauce)
- 11 cups water or vegetable broth
- 2 cups uncooked spaghetti, broken into pieces
Instructions
- Heat the olive oil in a large 4-quart saucepan over medium heat. Add garlic, onion, and celery, and sauté for about 5 minutes until softened.
- Stir in all remaining ingredients except the spaghetti, combining thoroughly.
- Bring to a boil, then reduce heat to low. Cover and simmer for approximately 45 minutes, until vegetables are tender.
- Add the broken spaghetti and cook for an additional 2–3 minutes, or until pasta is al dente.
- Taste and adjust seasoning as needed. Serve warm with crusty bread.
Tip
For a richer flavor, use vegetable broth instead of water, or sprinkle with a little grated Parmesan before serving.
