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Ingredients

• Olive oil
• 5 cloves garlic, minced
• 1 large onion, chopped
• 3 stalks celery, chopped
• 4 carrots, peeled and sliced
• 64 ounces chicken broth (or vegetable broth for a vegetarian option)
• 28 ounces tomato sauce
• 28 ounces diced tomatoes, undrained
• 15 ounces pinto beans, rinsed and drained
• 15 ounces dark red kidney beans, rinsed and drained
• 3 medium zucchini, chopped
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• Salt and pepper, to taste
• ¾ cup seashell pasta (or other small pasta like ditalini or elbow macaroni)
• 10 ounces frozen chopped spinach, thawed and drained
• Parmesan cheese, for serving, if desired

Instructions

1. In a large, heavy-bottomed soup pot or Dutch oven, add a generous swirl of olive oil (about 2-3 tablespoons) and heat it over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften and become translucent, which typically takes about 4-5 minutes.
2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it. Then, add the chopped celery and sliced carrots to the pot. Continue to cook for an additional 3-4 minutes, allowing the vegetables to soften slightly and their flavors to begin developing. This foundational step, often called building a “soffritto,” is key to a flavorful Italian soup.
3. Pour in the chicken broth (or vegetable broth), tomato sauce, and undrained diced tomatoes. Bring the mixture to a rolling boil, stirring frequently to combine all the ingredients. Once boiling, add the rinsed pinto beans, kidney beans, chopped zucchini, dried oregano, and dried basil. Season generously with salt and pepper to taste. Reduce the heat to low, cover the pot, and let the soup simmer gently for approximately one hour. This extended simmering time allows the flavors to meld beautifully and the vegetables to become tender. Stir occasionally to prevent sticking.
4. After simmering, add the seashell pasta and the thawed, drained chopped spinach to the soup. Continue to cook for an additional 10-15 minutes, or until the pasta is al dente (cooked through but still firm to the bite). It’s crucial not to overcook the pasta, as it can become mushy.
5. Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or herbs to your preference. Ladle the hot Minestrone into bowls. Serve immediately, topped with freshly grated Parmesan cheese if desired, and enjoy this hearty and flavorful Italian classic.

Chef’s Notes & Tips for Perfect Minestrone

• **Vegetable Flexibility:** Minestrone is incredibly forgiving. Feel free to use whatever fresh vegetables you have on hand or what’s in season. Great additions include chopped cabbage, green beans, peas, potatoes, or bell peppers. Don’t be afraid to experiment!
• **Pasta Choices:** While seashell pasta is suggested, other small pasta shapes work wonderfully. Consider ditalini, small elbows, or even broken spaghetti. For a gluten-free option, use gluten-free pasta or omit pasta entirely and add extra beans or vegetables.
• **Flavor Depth:** For an even richer broth, sauté a tablespoon of tomato paste with the garlic and onions before adding the liquids. This caramelizes the paste and deepens the tomato flavor.
• **Herb Power:** While dried herbs are convenient, a handful of fresh basil or parsley stirred in at the very end of cooking can brighten the flavor significantly.
• **Make-Ahead & Storage:** Minestrone often tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Note that the pasta will absorb more liquid and soften over time. If you plan to make a large batch for meal prep, you might consider cooking the pasta separately and adding it to individual servings to prevent it from getting mushy.
• **Freezing Instructions:** Minestrone without pasta freezes exceptionally well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Cook fresh pasta separately and add it just before serving.
• **Protein Boost:** To make this a more substantial meal, consider adding cooked shredded chicken, ground turkey, or Italian sausage during the simmering stage. For a vegetarian protein boost, add extra chickpeas or cannellini beans.

Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation only. Factors such as specific brands, preparation methods, and ingredient variations can affect the actual nutritional content.