I have been making this Minestrone Soup recipe for over 20 years. It’s one of our favorite soups. This soup is very versatile and can easily be tweaked to use what you have on hand. Garbanzo or cannellini beans are excellent substitutes for the kidney beans. Other veggies, like green beans, can be added to this soup. If you like a brothier soup, add 1 or 2 cups more of vegetable broth when you add the pasta. This recipe freezes very well.

Minestrone Soup

2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
8 cups vegetable broth
1 can (15.5 oz.) kidney beans, drained
1 can (14.5 oz.) diced tomatoes with juices
1 can (6 oz.) tomato paste
2 medium carrots, peeled and sliced
2 – 3 teaspoons dried basil
½ cup dry pasta (small shells, ditalini, or elbow macaroni)
2 medium zucchini, quartered and sliced
1 cup fresh spinach or kale (optional)
salt and black pepper, to taste
Parmesan cheese, for serving

Heat the olive oil in a soup pot over medium-high heat. Add the onions and celery and sauté until tender, about 10 minutes. Add the minced garlic and sauté 2 more minutes. Add the vegetable broth, kidney beans, diced tomatoes, tomato paste, sliced carrots, and dried basil. Bring the soup to a boil, lower heat to medium low, and simmer 10 minutes. Add the dry pasta; return to a boil. Lower heat and simmer 5 – 7 minutes. Add the zucchini and spinach or kale, if using, and cook until tender, about 5 more minutes. Season with salt and pepper to taste and serve. A sprinkle of freshly grated Parmesan cheese is a perfect topping for this soup.