Hearty Minestrone Soup Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
10 servings
Ingredients
  • 1 tablespoon oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 5 carrots, diced
  • 4 stalks celery, diced
  • 1 russet potato, chopped small
  • 1 (28-ounce) can diced tomatoes or fire-roasted tomatoes
  • 4 cups vegetable broth
  • 1 cup water (or more broth)
  • 1 cup small pasta, uncooked
  • 2 tablespoons premade pesto
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 (15-ounce) can white beans, rinsed and drained
  • 4 cups spinach
Directions
  1. Add the oil to a large stockpot and heat to medium-high. When hot, add the onion, garlic, carrots, and celery. Cook for 8 minutes, stirring frequently.
  2. Add the potatoes, tomatoes, broth, water, pasta, pesto, oregano, thyme, salt, and pepper. Bring pot back to a boil, then lower to medium-low for 10 minutes or until the pasta and potatoes are cooked. If you want the soup more "brothy" you can add 1-2 cups more water or broth.
  3. Reduce heat to low and add the beans and spinach. When spinach has wilted, remove the pot from the heat.
  4. Garnish the soup with fresh basil, flaky salt, and croutons if desired.