Classic Minestrone With a Twist

Classic Minestrone is a hearty Italian soup that's packed with vegetables, beans, and pasta, perfect for any season. This version adds a twist by incorporating seasonal greens and a splash of lemon juice, which brightens the flavors and adds a rejuvenating element to the dish.

It's not only comforting and filling but also a fantastic way to use up any leftover vegetables you might've in your fridge, making it both economical and sustainable. This Minestrone recipe is customizable, allowing you to mix and match vegetables based on what you have available.

The combination of savory broth, tender vegetables, and al dente pasta creates a delightful balance of textures and flavors. Serve it with crusty bread for a satisfying meal that your whole family will enjoy. It's an excellent choice for a cozy dinner or meal prep for the week ahead.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 can (14 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 2 cups fresh spinach or kale, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)
• Fresh basil leaves (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables are softened. Stir occasionally to prevent sticking.
2. Add the minced garlic and cook for another minute until fragrant. Then, stir in the diced zucchini and yellow squash, cooking for an additional 5 minutes until they begin to soften.
3. Pour in the canned diced tomatoes and vegetable broth, bringing the mixture to a simmer. Allow it to cook for about 10 minutes to let the flavors meld together.
4. Add the drained kidney beans and small pasta to the pot, stirring well. Continue to simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
5. Once the pasta is cooked, stir in the chopped spinach or kale and lemon juice. Season with salt and pepper to taste. Allow it to cook for another 2-3 minutes until the greens are wilted and tender.
6. Serve the Minestrone hot, garnished with grated Parmesan cheese and fresh basil leaves. Enjoy with crusty bread for a complete meal.

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