Warm up with our hearty winter minestrone! Discover an easy veggie soup recipe perfect for cold nights. Comfort food at its best! (155 chars)
Ingredients
Scale
2 tablespoons of olive oil
2 diced carrots
2 diced celery stalks
1 chopped onion
3 minced cloves of garlic
1 diced zucchini
1 cup of chopped green beans
1 can (14.5 oz) of canned diced tomatoes
6 cups of vegetable broth
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 bay leaf
1 can (15 oz) of kidney beans, drained and rinsed
2 cups of fresh spinach
1 cup of small shape pasta
Salt and pepper to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant. Add the chopped zucchini and green beans.
Next, add the canned tomatoes and vegetable broth into the pot and stir well.
Incorporate the dried oregano, basil, and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
Stir in the drained kidney beans and pasta, cooking for an additional 10-15 minutes until the pasta is al dente.
With a couple of minutes left, toss in the fresh spinach.
Remove the bay leaf and serve the soup hot, garnished with grated Parmesan cheese or olive oil.
Notes
This Hearty Winter Veggie Minestrone Soup packs flavor, nutrition, and warmth into each bowl. Perfect for chilly evenings, this nutrient-rich soup will boost your emotional well-being.
