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Maggie’s Minestrone Soup - From Hearth to Stove
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Maggie's Minestrone Soup

Course Main Course
Cuisine American
Keyword minestrone soup, soups & stews, weeknight dinners
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Maggie

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz
  • 1 can kidney beans 15 oz, drained and rinsed
  • 6 cups vegetable or chicken broth
  • 1 cup small pasta like ditalini or elbow
  • 2 cups fresh spinach
  • 1 small zucchini diced
  • 1 teaspoon Italian seasoning
  • Parmesan cheese for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery 5-7 minutes until softened. Add garlic and cook 1 minute more.
  2. Add diced tomatoes, kidney beans, broth, and Italian seasoning. Bring to a boil.
  3. Add pasta and zucchini. Reduce heat and simmer 10-12 minutes until pasta is tender.
  4. Stir in spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
  5. Serve topped with freshly grated Parmesan cheese.