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

Substitutions

• Choose a gluten-free pasta or noodle shaped like the one used in Vegetable Minestrone Soup, and follow its package timing closely.
• For Vegetable Minestrone Soup, exchange seasonal vegetables only for ones with similar density, cutting firmer choices smaller.

Instructions

Step 1: Cook onion, carrots, and celery in olive oil until softened

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

Step 3: Add tomatoes, broth, beans, seasoning, salt, and pepper

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

Step 4: Simmer, then stir in pasta and cook until tender

Simmer, then stir in pasta and cook until tender.

Step 5: Add spinach and cook until wilted

Add spinach and cook until wilted.

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.

What to Serve With It

• Crusty bread
• Grilled cheese
• A green salad
• Parmesan and herbs

Common Mistakes to Avoid

• For Vegetable Minestrone Soup, boiling delicate vegetables, greens, or dairy aggressively.
• Overcooking the pasta in the broth, which makes it swell and soften in leftovers.

Nutrition Information

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

Frequently Asked Questions