Minestrone is the ultimate clean-out-the-fridge soup, but it also stands proudly on its own with a classic combination of vegetables, beans, and pasta. Every spoonful is packed with color, texture, and flavor. It is hearty enough to be a full meal and tastes even better reheated the next day.
Ingredients
- 1½ cups cooked great northern beans (about ¾ cups dried, soaked and cooked)
- 1 cup small elbow semolina pasta
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- 2 cups fresh spinach
- Fresh basil for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
- Add the garlic and Italian seasoning. Stir for 1 minute.
- Add the diced tomatoes, broth, salt, and pepper. Bring to a boil.
- Add the zucchini and pasta. Cook for 8 to 10 minutes until the pasta is tender.
- Stir in the beans and spinach. Cook for 2 more minutes until the spinach is wilted and the beans are warmed through.
- Adjust seasoning. Serve topped with fresh basil and a drizzle of olive oil.
Notes
- Cook the pasta separately if you plan to store leftovers. Pasta absorbs broth and gets mushy over time.
- Swap the pasta for fusilli or any other small pasta shape.
- Add a rind of Parmesan cheese to the broth while simmering for extra savory depth.
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