This classic Minestrone Soup is loaded with vegetables, beans, and pasta for a warm, comforting, and nutritious meal. Perfect for cozy lunches or family dinners, it’s easy to prepare and full of Italian flavor.
Ingredients
10 cups cooked kidney beans
1 teaspoon sea salt
1 garlic clove, minced
¼ cup chopped fresh basil
1 medium yellow squash, sliced
2 stalks celery, chopped
2 tablespoons olive oil
2 bay leaves
½ cup small pasta shells
1 teaspoon dried oregano
¼ teaspoon black pepper
1 large carrot, diced
4–5 leaves fresh spinach, chopped
1 cup canned diced tomatoes
Instructions
- Mash about 7 cups of the cooked beans, leaving the remaining beans whole.
- In a large pot, combine the mashed beans, whole beans, yellow squash, celery, carrot, diced tomatoes, bay leaves, basil, and olive oil. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 40–45 minutes, allowing the flavors to blend.
- Add the pasta and oregano, and cook an additional 12–15 minutes until pasta is tender.
- Remove bay leaves, adjust seasoning, and serve hot with a sprinkle of grated Pecorino or Parmesan cheese.
Tip
Add a pinch of crushed red pepper or a drizzle of extra virgin olive oil for added depth of flavor.
