Vegetable Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 can diced tomatoes
• 6 cups vegetable broth
• 2 cans beans, drained
• 3/4 cup small pasta
• 2 cups spinach
• Italian seasoning, to taste
• Salt and black pepper, to taste

Instructions

Step 1: Soften the Aromatics

Cook onion, carrots, and celery in olive oil until softened.

Step 3: Build the Soup

Add tomatoes, broth, beans, seasoning, salt, and pepper.

Step 4: Simmer and Cook the Pasta

Simmer, then stir in pasta and cook until tender.

Step 5: Finish with Spinach

Add spinach and cook until wilted.

Keeping the Broth and Pasta Balanced

Small pasta continues absorbing liquid after the soup is cooked. If you expect leftovers, cook the pasta separately and add it to each bowl instead of leaving it in the full pot.

Add the spinach at the end so it wilts into the hot broth without losing all of its color. If the soup thickens in the refrigerator, loosen it with extra broth during reheating.

How to Store Leftovers

Cool Vegetable Minestrone Soup promptly and refrigerate it for up to 4 days. The pasta continues to absorb broth, so store it separately when possible; freeze the soup without pasta for the best texture.

How to Reheat

Warm the soup over medium heat and add broth or water as needed. Stir in separately stored pasta near the end so it heats through without becoming overly soft.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions