Minestrone Soup
by unknown · 4/29/2026
VegetarianItalianSoup
A hearty, vegetable-packed Italian soup with cannellini beans, pasta, and a rich tomato broth.
6 servingsPrep: 20 minCook: 35 minTotal: 55 min
Ingredients
Servings:
6
- 1 can (15 oz)cannellini beans, drained
- 1 can (14 oz)diced tomatoes
- 1zucchini, diced
- 2carrots, diced
- 2celery stalks, diced
- 1onion, diced
- 3garlic cloves, minced
- 6 cupsvegetable broth
- 1 cupsmall pasta (ditalini or elbow)
- 2 cupsfresh spinach
- 2 tbspolive oil
- 1 tspItalian seasoning
- 1Parmesan rind (optional)
- to tastesalt and pepper
Instructions
- 1.Heat olive oil in a large pot. Cook onion, carrots, and celery until softened, about 8 minutes.
- 2.Add garlic and Italian seasoning. Cook 1 minute.
- 3.Add tomatoes, broth, and Parmesan rind if using. Bring to a boil, then simmer 15 minutes.
- 4.Add zucchini, beans, and pasta. Cook until pasta is al dente, about 10 minutes.
- 5.Stir in spinach and cook until wilted. Remove Parmesan rind, season, and serve with crusty bread.
Notes
Even better the next day as the flavors develop. Add a Parmesan rind to the broth while simmering for extra depth.