Minestrone Soup

Here’s a delicious Minestrone Soup recipe inspired by Ricardo’s style:

Best Minestrone Soup

A hearty, veggie-packed Italian classic with beans, pasta, and rich flavors.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed & cut into 1-inch pieces
• 1 can (14 oz/398 ml) diced tomatoes
• 1 can (14 oz/398 ml) kidney beans or white beans, drained & rinsed
• 6 cups vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt & pepper to taste
• 1 cup small pasta (ditalini, elbow, or small shells)
• 2 cups chopped spinach or kale
• ¼ cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp tomato paste (optional, for depth)
• Fresh basil or parsley, for garnish

Instructions:

1. Sauté veggies – In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5 mins until softened.
2. Add garlic & zucchini – Stir in garlic and zucchini, cooking for 2 more minutes.
3. Simmer with broth – Add green beans, diced tomatoes, beans, broth, oregano, basil, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 mins.
4. Cook pasta – Add pasta and cook for 8-10 mins (or per package instructions) until al dente.
5. Finish with greens – Stir in spinach/kale and Parmesan. Adjust seasoning if needed.
6. Serve – Discard the bay leaf. Ladle into bowls, top with extra Parmesan and fresh herbs.

Tips:

• For extra richness, stir in a spoonful of pesto before serving.
• Make it gluten-free by using GF pasta.
• Store leftovers in the fridge for up to 3 days (pasta may absorb more broth, so add water when reheating).

Enjoy!