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Cozy Minestrone Soup

A warm, hearty Italian vegetable soup filled with beans, pasta, and seasonal veggies—comforting, nourishing, and perfect for chilly December days.
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Course: dinner, Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2-3 carrots sliced
  • 2 celery stalks sliced
  • 4 garlic cloves minced
  • 1 zucchini chopped
  • 1 cup green beans trimmed & chopped
  • 1 14oz can diced tomatoes
  • 1 15oz can cannellini beans drained & rinsed
  • 6 cups chicken broth or vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • salt and pepper to taste
  • 1 cup small pasta (ditalini, pastina, macaroni, or shells)
  • 1-2 cups fresh spinach
  • Parmesan cheese grated (optional)
  • fresh parsley chopped (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
  2. Stir in garlic, zucchini, and green beans. Cook another 2–3 minutes until fragrant.
  3. Add diced tomatoes, beans, chicken broth, basil, oregano, thyme, salt, and pepper. Stir well.
  4. Bring to a boil, then reduce to a gentle simmer for 20–25 minutes.
  5. Stir in the pasta and cook until tender, about 8–10 minutes.
  6. Add spinach and stir until wilted.
  7. Serve. Spoon into bowls and top with parmesan and parsley.

Notes

*You can add Kidney beans (they're traditional in the soup).  I just personally choose to omit them. 
*I choose to use chicken broth over vegetable broth because it adds a more richer, more flavorful profile. 
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