# Ingredient List:
→ Fresh Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 2 cups baby spinach, roughly chopped
→ Aromatics & Seasonings
09 - 3 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon dried thyme
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Canned Goods & Liquids
15 - 1 (14-ounce) can diced tomatoes
16 - 6 cups vegetable broth
17 - 1 (15-ounce) can cannellini beans, drained and rinsed
18 - 1 (15-ounce) can red kidney beans, drained and rinsed
→ Pasta
19 - 1 cup small pasta shapes (ditalini, elbow macaroni, or small shells)
→ Garnishes
20 - ¼ cup grated Parmesan cheese (optional, omit for vegan)
21 - 2 tablespoons fresh parsley, chopped
# Step-by-Step Instructions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, celery, and red bell pepper. Sauté for 5 to 6 minutes until vegetables begin to soften.
02 - Incorporate minced garlic, dried oregano, basil, thyme, and optional crushed red pepper flakes. Cook for 1 minute until fragrant.
03 - Add diced zucchini and trimmed green beans to the pot. Cook for an additional 3 minutes, stirring occasionally.
04 - Pour in the diced tomatoes along with the vegetable broth. Bring the mixture to a rolling boil.
05 - Stir in cannellini beans, kidney beans, and pasta. Reduce heat to maintain a gentle simmer and cook uncovered for 12 to 15 minutes until pasta and vegetables are tender.
06 - Add the baby spinach and cook for 2 to 3 minutes until wilted. Season soup with salt and freshly ground black pepper to taste.
07 - Ladle the minestrone into bowls and garnish with grated Parmesan cheese and chopped parsley if desired.
