Hearty Italian Minestrone Soup

As a person who loves the kitchen a lot, I find myself more and more interested in foods from other cultures than mine. One of the kitchens that I love the most is the Italian one. It reminds me so much of my mom’s kitchen. Lots of garlic, fresh herbs, olive oil, salt, pepper and plenty of love. That is why I find the minestrone soup so comforting for me. It’s like a party of textures, hearty, filling, warming and so inviting. In one bowl you get the protein from the beans, the starch from the pasta, and the texture from the veggies. Absolutely amazing.



  • 2 Tbsp olive oil
  • 2 onions, chopped,
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 bay leaves
  • 6 garlic cloves, chopped
  • ½ cup dry white wine (optional)
  • 1 zucchini, peeled and chopped
  • 1 potato, chopped
  • 2 tomatoes, chopped or 1 small can diced tomatoes
  • 2 cans navy beans or 4 cups precooked
  • Water- 3 inches above veggies
  • 2 sprigs fresh rosemary
  • 1/3 cup pasta ( I used green raw buckwheat)
  • 1 cup baby spinach



1). Place the onion, carrot and celery in a soup pot. Add the olive oil and bay leaves and saute on medium-low heat for 10 minutes until softens. Add the wine and cook for 2-3 minutes.

2). Add the zucchini and water and cook for about 20 minutes.

3). Add the drained beans, fresh rosemary, pasta, and season with salt and pepper.

4). Cook for 10-15 minutes more until soup thickens, add the spinach, mix and serve.

5). Adjust flavors, add chopped fresh parsley or basil and enjoy.





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