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Minestrone Soup

homemade minestrone soup topped with parmesan cheese and fresh basil in a bowl with a spoon in it
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 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
  • 1 teaspoon fennel seeds
  • 1 quart vegetable or chicken stock
  • 1 cup water
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 5 ounces green beans, trimmed and cut into 2-inch pieces (about 1 cup)
  • 1 tablespoon Italian seasoning
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1 cup ditalini or other short-cut pasta
  • 10 fresh basil leaves, minced, plus more for serving
  • 4 cups baby spinach
  • Grated Parmesan cheese, for serving

Method

  1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, and carrots. Cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and fennel seeds and cook until fragrant, about 1 more minute.

  2. Add the stock, water, tomato sauce, diced tomatoes and their juices, green beans, Italian seasoning, salt, and pepper. Increase the heat to high and bring to a boil, then reduce the heat to a simmer. Cook until the green beans are beginning to soften, about 10 minutes. Add the cannellini beans and pasta. Cook, stirring often for 8 more minutes, until the pasta is nearly tender.

  3. Add the basil and spinach and cook, stirring, until the spinach is wilted and the pasta is tender, about 4 minutes.

  4. Ladle the soup into bowls. Top with a parmesan and basil before serving.