Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Add the Soup Base: Stir in the zucchini and green beans. Pour in the broth and water. Add the diced tomatoes, cannellini beans, dried herbs, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 20 minutes.
Incorporate Pasta: Add the pasta to the soup and continue simmering until the pasta is tender, about 10 minutes, stirring occasionally.
Final Touches: Stir in the spinach or kale and cook until the greens are wilted. Check the seasoning, adjusting salt and pepper as needed.
Serve: Ladle the soup into bowls, sprinkle with Parmesan cheese if desired, and garnish with fresh basil or parsley.
Ingredients
Perfect Wine Pairing:
Barbera: A light to medium-bodied Barbera pairs well with Minestrone Soup. Its high acidity and low tannins complement the variety of vegetables without overpowering the soup’s flavors. The wine’s bright cherry and plum notes offer a pleasant contrast to the earthy soup.
Vermentino: If you prefer white wine, Vermentino is an excellent choice. Its herbal and citrus notes align with the soup’s vegetable profile, and its crisp acidity helps to cleanse the palate between bites.
If you enjoyed this recipe, explore our
Italian Comfort Recipes guide
.
