Minestrone Soup

Minestrone Soup

During the winter, I always think of cozy recipes that warm us up! This minestrone soup recipe is perfect for a cold winter day. It’s delicious and packed with flavor with the addition of fresh herbs. The cannellini beans and pasta make this hearty enough to be a meal. This soup is packed with vegetables too! My whole family loves this soup. I served it with a baguette from Blue Dog, our local bakery, and it was the perfect cozy supper. You can find more delicious soup recipes here and here!


2 carrots, peeled and sliced

2 ribs of celery, sliced

1 zucchini, quartered and sliced

1 yellow squash, quartered and sliced

2 russet potatoes, peeled and chopped

2 cups of baby spinach

4 cloves of garlic, minced

2 shallots, minced

2 cans of petite diced tomatoes

1 can of tomato paste

1 can of cannellini beans, drained and rinsed

1 cup of ditalini pasta

4 tablespoons of olive oil

1 box of vegetable broth

4 cups of water

2 tablespoons of fresh thyme, minced

2 tablespoons of fresh oregano, minced

2 tablespoons of salt

Crushed red pepper to taste

Parmesan to garnish


In a large post, heat olive oil over medium heat until it is shimmering.

Add the shallots and garlic and sauté until they are fragrant.

Pour in the carrots and celery and cook until they are tender.

Add in the potatoes, zucchini, yellow squash, and herbs.

Pour in the petite diced tomatoes and spoon in the tomato paste.

Add the vegetable broth and water.

Stir all of the ingredients until they are well combined.

Season the soup with salt and crushed red pepper.

Bring the soup to a low boil.

Reduce it to a simmer and let the soup cook until the potatoes are slightly tender.

Add the pasta and cook until it is al dente.

Add the spinach and cannellini beans.

Let the soup simmer for two more minutes and then remove it from the stove.

Ladle the soup into bowls and garnish it with grated Parmesan.

Serve with your favorite bread and enjoy!