A hearty Italian minestrone bursting with fresh vegetables, beans, and tender pasta for a warm meal.
# What You Need:
→ Fresh Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 red bell pepper, diced
06 - 1 zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 2 cups baby spinach, roughly chopped
→ Aromatics & Seasonings
09 - 3 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon dried thyme
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Canned Goods & Liquids
15 - 1 can (14 oz) diced tomatoes
16 - 6 cups vegetable broth
17 - 1 can (15 oz) cannellini beans, drained and rinsed
18 - 1 can (15 oz) red kidney beans, drained and rinsed
→ Pasta
19 - 1 cup small pasta shapes (e.g., ditalini, elbow, or small shells)
→ Garnishes
20 - ¼ cup grated Parmesan cheese (optional, omit for vegan)
21 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and bell pepper, then sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic, dried oregano, basil, thyme, and crushed red pepper flakes; cook for 1 minute until fragrant.
03 - Add diced zucchini and trimmed green beans, cooking for 3 more minutes to soften.
04 - Pour in the diced tomatoes and vegetable broth; bring the mixture to a boil.
05 - Add cannellini beans, kidney beans, and pasta to the pot. Reduce heat to a simmer and cook uncovered for 12 to 15 minutes until pasta and vegetables are tender.
06 - Stir in baby spinach and cook for 2 to 3 minutes until wilted. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Ladle into bowls and garnish with grated Parmesan cheese and chopped parsley if desired.
