Minestrone Soup with Kidney Beans Recipe
Minestrone soup is a hearty, comforting Italian classic. Packed with vegetables, kidney beans, and pasta, it’s a versatile dish perfect for any season. Here’s how to make a delicious pot of minestrone soup.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups fresh spinach or kale, chopped (optional)
- Grated Parmesan cheese (optional, for serving)
- Fresh basil or parsley (optional, for garnish)
Instructions:
- Prepare the Base:
Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant. - Add Vegetables and Broth:
Stir in the zucchini, green beans, diced tomatoes, kidney beans, and vegetable broth. Add oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. - Cook the Soup:
Cover the pot and let the soup simmer for about 20 minutes, allowing the flavors to meld and the vegetables to cook through. - Add Pasta:
Stir in the pasta and cook according to the package instructions, typically 8-10 minutes, until al dente. Add more broth or water if the soup becomes too thick. - Optional Greens:
If using spinach or kale, stir it into the soup during the last 2-3 minutes of cooking, just until wilted. - Serve:
Ladle the soup into bowls. Top with grated Parmesan cheese and fresh basil or parsley, if desired. Serve with crusty bread on the side.
This recipe makes about 6 servings. It’s perfect for meal prep as it tastes even better the next day. Enjoy this wholesome, nourishing soup!
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