Minestrone Soup-The Little Shop of Olive Oils

Minestrone Soup


  • 2 tablespoons Premium Extra Virgin Olive Oil 
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 cup green beans, trimmed and chopped
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) kidney beans, drained and rinsed
  • 1 can (14 ounces) cannellini beans, drained and rinsed
  • 8 cups vegetable broth
  • 1 cup small pasta (such as ditalini or small shells)
  • 2 teaspoons dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh spinach or kale, chopped
  • Grated Parmesan cheese (optional, for serving)
  • Fresh basil leaves (optional, for garnish)


  • In a large soup pot or Dutch oven, heat the extra virgin olive oil (EVOO) over medium heat.
  • Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
  • Stir in the diced zucchini, yellow squash, and green beans. Sauté for another 5 minutes, allowing the vegetables to slightly soften.
  • Add the diced tomatoes (with their juice), kidney beans, and cannellini beans to the pot. Stir well to combine.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Once the soup is boiling, add the small pasta and dried Italian seasoning. Reduce the heat to a simmer and cook according to the pasta package instructions until it's al dente.
  • Season the soup with salt and freshly ground black pepper to taste.
  • Stir in the chopped spinach or kale and let it wilt into the soup.
  • Ladle the hot minestrone soup into bowls.
  • If desired, garnish with grated Parmesan cheese and fresh basil leaves.
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