Скачать или смотреть Easy Italian Minestrone Soup At Home | One Pot, Vegetarian Favorite!

Craving a warm, comforting bowl of minestrone soup just like your favorite restaurant serves? 🍲 This hearty homemade veggie soup is packed with fresh vegetables, two types of beans, tender pasta, and bold Italian flavors. In today’s video, I’ll show you step-by-step how to make this easy minestrone soup recipe from scratch — perfect for meal prep, cozy dinners, or feeding a crowd!

✨ It’s vegetarian, budget-friendly, and ready in under an hour. This soup is a favorite for a reason!

🔪 Ingredients included:
Carrots, celery, onion, zucchini, spinach, tomatoes, pasta shells, red kidney beans, cannellini beans, Italian seasoning & more!

✅ Perfect for:
• Meatless Monday
• Cold weather comfort food
• High-protein vegetarian meals
• Beginner-friendly cooking

👉 Don’t forget to like, comment, and subscribe for more easy soup recipes and comfort food classics!


Ingredients:
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced and quartered zucchini
• 1 large yellow onion, diced
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 cup frozen cut green beans
• 2 cups fresh baby spinach
• 1 tablespoon Italian seasoning
• Salt and black pepper, to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 cups cooked mini pasta shells (al dente)
• Grated Parmesan cheese (optional, for serving)

⸻

🥣 Instructions:
1. Sauté the base:
In a large pot over medium heat, warm the olive oil. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add garlic and tomato paste:
Stir in the minced garlic and tomato paste. Cook for another 1–2 minutes until fragrant.
3. Build the soup:
Pour in the vegetable broth and add the canned diced tomatoes with juice, zucchini, green beans, Italian seasoning, salt, and pepper. Stir well.
4. Simmer:
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the vegetables are tender.
5. Add beans and spinach:
Stir in the kidney beans, cannellini beans, and spinach. Simmer for an additional 5 minutes until the spinach wilts.
6. Add pasta last:
Turn off the heat and stir in the cooked pasta shells. Let sit for a couple of minutes to warm through.
7. Serve:
Ladle into bowls and top with optional grated Parmesan. Serve with warm bread or salad for a full meal.