Classic Minestrone Soup

A thick and tasty Italian Minestrone Soup loaded with onion, celery, carrots, tomatoes, zucchini, green beans, elbow noodles, and white beans in a perfectly seasoned tomato base.

Course Soup

Cuisine Italian

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Prep Time 15

Cook Time 30

Servings servings

Calories 151kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 onion chopped
2 stalks celery chopped
1 large carrot chopped
½ lb. green beans trimmed and cut in ½ inch segments
1 zucchini diced
3 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried marjoram or dried oregano
2 bay leaves
6 cups vegetable broth
2 tablespoons tomato paste
2 14.5 ounce cans fire roasted tomatoes
1 16 ounce can white beans like Great Northern or cannellini beans drained and rinsed
¾ cup uncooked elbow pasta or other small pasta
salt and pepper to taste
2-3 cups baby spinach optional

Instructions

Heat oil in a large Dutch Oven or stockpot over medium heat. Add the onions, celery, and carrots, cooking until the onions and celery are almost soft.
Add the green beans and zucchini and cook for 2-3 minutes or until the onions and celery are soft.
Reduce the heat to low and add the garlic, thyme, and marjoram, cooking for 1 minute while stirring constantly.
Add the bay leaves, vegetable broth, tomato paste, and diced tomatoes. Bring the soup to a low boil and then reduce to a simmer, cooking until the green beans, carrots, and zucchini are almost tender.
Add the white beans and pasta. Cook until the pasta is tender but not overcooked.
If desired, stir in the spinach and cook just until wilted, 2-3 minutes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low or in the microwave at reduced power.
If you know you will store or freeze some of the soup for leftovers, remove that portion before adding the pasta and spinach. Then add them when reheating the soup. This will keep them from becoming overcooked.
Freeze in heavy-duty zipper bags or sturdy freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight.

Nutrition