Traditional Minestrone Soup Recipe

Traditional minestrone soup recipe makes flavorful soup that's packed with vegetables.

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Course: Soup

Cuisine: Italian

Keyword: easy minestrone soup recipe, minestrone soup recipe, traditional minestrone soup recipe

Prep Time: 20

Cook Time: 31

Total Time: 51

Servings: servings

Calories: 354kcal

Author: Kate Dean

Heat the olive oil over medium heat in a Dutch oven.
3 tablespoons olive oil
Add the onion, zucchini, carrots, and celery.
1 cup diced white or yellow onion, 1 medium zucchini, 2 large carrots, 3 celery stalks
Cook, stirring regularly until the vegetables have softened, about 4-5 minutes.
Add the garlic, and cook, stirring the entire time, for 30 seconds.
6 garlic cloves
Stir in the crushed tomatoes, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
14.5 ounce can crushed tomatoes, 14.5 ounce can diced tomatoes, 8 cups vegetable broth, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
Bring to a boil over medium heat.
Once at a boil, reduce the heat to medium-low, and simmer for 20 minutes.
Add the pasta and cook to al dente according to package cooking time.
1 cup large or small shell pasta
Add the beans and spinach and cook until spinach has wilted, about 1-2 minutes.
15.5 ounce can kidney beans, 15 ounce can cannellini beans, 3 cups fresh spinach leaves
Serve topped with grated parmesan cheese and fresh basil.
½ cup grated Parmesan cheese, ¼ cup chopped fresh basil