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Easy Minestrone Soup

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This easy minestrone soup recipe is a comforting dish filled with fresh vegetables, hearty beans, and pasta in a flavorful tomato broth. Perfect for any occasion, it’s a wholesome meal that can be tailored to your tastes by incorporating your favorite seasonal veggies. Whether enjoyed on a cozy weeknight or served at a gathering with friends, this soup is sure to please.

Ingredients

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  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 3 medium celery ribs, diced
  • 4 medium carrots, diced
  • 3 medium zucchini, diced
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can white cannellini beans, undrained
  • 1 (15 ounce) can kidney beans, undrained
  • 6 cups vegetable broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 8 ounces elbow macaroni or shell pasta
  • 1 cup baby spinach, roughly chopped

Instructions

  1. Heat the butter and olive oil in a large soup pot over medium heat.
  2. Add the diced onion; cook for about 3–5 minutes until softened.
  3. Stir in the celery ribs, carrots, and zucchini; cook for another 8–10 minutes. Add minced garlic and sauté for an additional minute.
  4. Pour in the undrained diced tomatoes and tomato sauce along with both cans of beans and vegetable broth. Sprinkle in dried basil and oregano; bring to a boil.
  5. Once boiling, add the elbow macaroni or shell pasta; reduce heat to medium-low and simmer for about 10–12 minutes until pasta is tender.
  6. In the last two minutes of cooking, stir in the chopped baby spinach until wilted.
  7. Taste before serving; adjust seasoning if necessary. Serve hot.

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Find it online: https://trandtaste.com/easy-minestrone-soup-recipe/

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