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Hearty Vegetable Minestrone Soup with Pasta and Basil Recipe

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This classic Minestrone Soup is a hearty and comforting Italian vegetable soup, filled with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for warming up on chilly days, it’s cooked on the stovetop and served with a sprinkle of Parmesan cheese and fresh basil for a satisfying meal.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 celery ribs, diced
  • 2 large carrots, peeled and diced
  • 5 garlic cloves, minced
  • 5 ounces green beans, trimmed and cut into 2-inch pieces (about 1 cup)
  • 4 cups baby spinach
  • 10 fresh basil leaves, minced, plus more for serving

Seasonings and Spices

  • 1 teaspoon fennel seeds
  • 1 tablespoon Italian seasoning
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper

Liquids and Tomato Base

  • 1 quart vegetable or chicken stock
  • 1 cup water
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes

Beans and Pasta

  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1 cup ditalini or other short-cut pasta

Toppings

  • Grated Parmesan cheese, for serving

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots once the oil is hot. Cook while stirring occasionally until the vegetables are softened and translucent, about 7 minutes. Then add the minced garlic and fennel seeds and cook for an additional minute until fragrant.
  2. Add Liquids and Seasonings: Pour in the vegetable or chicken stock and water, then add the tomato sauce, diced tomatoes with their juices, and green beans. Stir in the Italian seasoning, kosher salt, and freshly cracked black pepper. Increase the heat to high to bring the mixture to a boil.
  3. Simmer Soup: Once boiling, reduce the heat to low and let the soup gently simmer until the green beans begin to soften, about 10 minutes.
  4. Add Beans and Pasta: Stir in the drained cannellini beans and the ditalini pasta. Continue cooking, stirring frequently, until the pasta is nearly tender, about 8 minutes.
  5. Finish with Greens and Herbs: Add the minced basil leaves and baby spinach to the pot. Stir and cook until the spinach wilts and the pasta is fully tender, approximately 4 minutes.
  6. Serve: Ladle the minestrone soup into bowls and top with grated Parmesan cheese and additional fresh basil leaves before serving.

Notes

  • To make the soup vegetarian or vegan, use vegetable stock and omit the Parmesan cheese or substitute with a vegan cheese alternative.
  • For a gluten-free version, substitute the pasta with gluten-free pasta or omit it entirely.
  • Feel free to add other seasonal vegetables, such as zucchini or potatoes, for variation.
  • Using fresh herbs enhances the flavor, but dried herbs can be used if fresh are unavailable.
  • This soup stores well in the refrigerator for up to 3 days and freezes well for up to 2 months.

Find it online: https://marthatasty.com/hearty-vegetable-minestrone-soup-with-pasta-and-basil-recipe/