Minestrone soup is one of my favorite soups ever and it’s easy to see why! Both beautiful to look at AND ultra flavorful, this soup is loaded with veggies and pasta and is perfect for a cold night.
Place a large pot over medium high heat. Add two tablespoons of olive oil. Once oil is hot, add onion, celery, carrots, potatoes, and thyme sprigs and cook until onions are soft (about 5 minutes).
Meanwhile, rinse and drain your kidney beans. Pour tomatoes and their juices into a medium bowl, and crush by hand.
Add tomatoes and beans to your pot.
Add veggie broth, frozen green beans, oregano, red pepper flakes, a big pinch of salt, and fresh ground black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add pasta and continue to cook.
When pasta is about halfway done, add your spinach. Continue cooking until pasta is cooked through.
Serve with good crusty bread and fresh grated Parmigiano-Reggiano. Enjoy!
Recipe Note
When making this soup for a smaller number of people, you can ladle some into containers and store in the freezer for a later date! Simply thaw under refrigeration and re-heat on the stove.
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