Classic Italian Minestrone Soup

Hearty, healthy, and loaded with vegetables—this traditional minestrone soup is a comforting one-pot meal perfect for any season.

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📸 [Insert featured image of a bowl of minestrone here]

🕒 Prep Time: 15 mins | Cook Time: 30 mins | Total: 45 mins

🍽️ Servings: 6 | 🥄 Difficulty: Easy

🥗 Vegan / Vegetarian / Gluten-Free option

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📋 Ingredients:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 zucchini, diced

• 1 potato, peeled and cubed

• 1 cup green beans, chopped

• 1 can (400g) diced tomatoes

• 1 can (400g) cannellini or kidney beans, drained and rinsed

• 4 cups vegetable broth

• 1 cup small pasta (e.g., ditalini, elbow)

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and black pepper to taste

• 2 cups fresh spinach or kale, chopped

• Grated Parmesan cheese (optional, for garnish)

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👨‍🍳 Instructions:

1. Sauté the vegetables:
   
   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.

2. Build the base:
   
   Add zucchini, potatoes, and green beans. Stir and cook for another 3–4 minutes.

3. Add tomatoes and broth:
   
   Stir in the diced tomatoes (with juice), vegetable broth, oregano, basil, salt, and pepper.

4. Simmer:
   
   Bring to a boil. Reduce heat and simmer for 20–25 minutes, until vegetables are tender.

5. Add pasta and beans:
   
   Add the beans and pasta to the soup. Simmer for 8–10 minutes until pasta is al dente.

6. Stir in greens:
   
   Add spinach or kale and cook for another 2–3 minutes until wilted.

7. Serve:
   
   Ladle hot soup into bowls. Garnish with grated Parmesan and serve with crusty Italian bread.

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