This comforting minestrone soup is packed with lots of veggies and herbs. While minestrone typically has pasta or rice in it, it’s not a requirement (I skipped it this time). Use any veggies you want in this soup. It’s the perfect way to use up what you have in the refrigerator.
- Olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 3 stalks celery, chopped
- 4 carrots, peeled and chopped
- 1 small sweet potato, peeled and chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/3 cup white wine
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 4-6 cups vegetable or chicken stock, depending on how thick you want the soup
- 1 big handful spinach
- Parmesan cheese, for serving
Coat the Botton of a large pot with olive oil and place over medium heat, add butter and stir until melted. Add the onion, celery, carrots, sweet potato, zucchini, herbs, salt and pepper and cook for 8-10 minutes until softened.
Add tomato paste and cook for 1 minute. Add white wine and cook another minute. Stir in white beans, tomatoes and stock and bring to a boil then reduce to a simmer and cook for 20 minutes, stirring a few times throughout. Add the spinach and stir until just wilted. Taste for seasoning, add more salt and pepper if needed. Serve with lots of fresh parmesan and toasty bread.