Name: Garden Minestrone
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1 medium Yellow Onion, finely diced; 2 medium Carrots, peeled and diced; 2 stalks Celery Stalks, diced; 1 medium Zucchini, diced; 4 cloves Garlic, minced; 2 tablespoons Tomato Paste; 1 can (14.5 oz) Canned Diced Tomatoes; 6 cups Vegetable Broth; 1 can (15 oz) Cannellini Beans, rinsed and drained; 1 cup Ditalini or Small Shell Pasta; 2 cups Fresh Baby Spinach; 1 teaspoon Dried Oregano; 1 teaspoon Sea Salt; 0.5 teaspoon Black Pepper

"This Vibrant Garden Harvest Minestrone is a celebration of seasonal bounty, featuring a rich tomato-herb broth simmered with tender vegetables, hearty beans, and al dente pasta. It’s a comforting, nutrient-dense bowl that brings the freshness of the garden straight to your dinner table in under an hour."

Ingredients

Qty	Item
2 tablespoons 30 ml	Extra Virgin Olive Oil
1 medium 150 g	Yellow Onion, finely diced
2 medium 120 g	Carrots, peeled and diced
2 stalks 100 g	Celery Stalks, diced
1 medium 200 g	Zucchini, diced
4 cloves 12 g	Garlic, minced
2 tablespoons 32 g	Tomato Paste
1 can (14.5 oz) 411 g	Canned Diced Tomatoes
6 cups 1440 ml	Vegetable Broth
1 can (15 oz) 425 g	Cannellini Beans, rinsed and drained
1 cup 120 g	Ditalini or Small Shell Pasta
2 cups 60 g	Fresh Baby Spinach
1 teaspoon 1 g	Dried Oregano
1 teaspoon 6 g	Sea Salt
0.5 teaspoon 1 g	Black Pepper

How to Make Garden Minestrone

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery, sautéing for 6-8 minutes until the vegetables begin to soften.

Stir in the zucchini and garlic, cooking for another 2 minutes until fragrant. Add the tomato paste and stir well to coat the vegetables, cooking for 1 minute to caramelize the paste slightly.

Pour in the diced tomatoes (with juice), vegetable broth, oregano, salt, and pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer for 15 minutes. Stir in the pasta and cannellini beans, and continue to simmer for about 8-10 minutes, or until the pasta is al dente.

Remove from heat and stir in the baby spinach until wilted. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, optionally garnished with fresh basil or grated parmesan.

·
For extra depth of flavor, throw a Parmesan cheese rind into the soup while it simmers.
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If you plan on having leftovers, cook the pasta separately and add it to individual bowls to prevent it from soaking up all the broth.
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Feel free to swap seasonal vegetables; green beans, kale, or butternut squash all work beautifully in this base.
·
Always rinse your canned beans thoroughly to remove excess sodium and metallic taste.

Frequently Asked Questions

Can I freeze Garden Minestrone?

Yes, but it is best to freeze the soup without the pasta. Pasta tends to get mushy when thawed and reheated. Simply add fresh pasta when you reheat the soup.

How can I make this recipe gluten-free?

Simply swap the ditalini pasta for your favorite gluten-free small pasta shape or use diced potatoes instead.

Is this soup vegan?

Yes, this recipe is naturally vegan as long as you use vegetable broth and omit the optional parmesan garnish.

How long does this soup stay fresh in the fridge?

Stored in an airtight container, Garden Minestrone will stay fresh and delicious for up to 4 to 5 days.

Video Tutorials

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