Jamie’s Minestrone
A rich, vegetable-packed Italian soup made with beans, pasta, herbs, and tomatoes. Nutritious, filling, and perfect year-round.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 cup small pasta (ditalini or macaroni)
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 cups baby spinach or kale
- ¼ cup grated parmesan (for serving)
- Fresh parsley (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook 1 minute until fragrant.
- Add zucchini, green beans, oregano, and basil, stirring to combine.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to simmer for 15 minutes.
- Add pasta and kidney beans. Cook 8–10 minutes until pasta is tender.
- Stir in spinach or kale and simmer 2 more minutes until wilted.
- Season with salt and pepper. Serve hot topped with parmesan and parsley if desired.
Notes
- Add more broth if soup thickens while cooking.
- Use gluten-free pasta if needed.
- Replace pasta with rice or quinoa for variation.
- Add crushed red pepper if you like spice.
- Soup tastes even better the next day!