Crowd Size Minestrone
Perfect for feeding a hungry crowd, this hearty "Crowd Size Minestrone" is a vibrant, veggie-packed classic that blends wholesome ingredients with bold Italian-inspired flavors. Overflowing with tender vegetables like zucchini, yellow squash, and carrots, along with protein-rich cannellini and kidney beans, this soup delivers the ultimate comfort in every spoonful. A fragrant medley of oregano, basil, and thyme infuses the robust vegetable broth, while baby spinach and tender pasta add satisfying texture. Ready in just over an hour, this recipe is ideal for large gatherings, meal prepping, or cozy family dinners. Serve it with a sprinkle of Parmesan for a finishing touch, and enjoy a bowl of this nourishing soup that's as filling as it is flavorful.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 2 large yellow onion (chopped)
- 4 large carrots (diced)
- 4 celery stalks (diced)
- 2 medium zucchini (diced)
- 2 medium yellow squash (diced)
- 6 garlic cloves (minced)
- 3 cans canned diced tomatoes (28-ounce)
- 12 cups vegetable broth
- 2 cans cannellini beans (drained and rinsed)
- 2 cans kidney beans (drained and rinsed)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cups baby spinach leaves
- 3 cups small pasta (like ditalini or elbow)
- 2 cups Parmesan cheese (grated, optional)
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the chopped onions, diced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the zucchini, yellow squash, and minced garlic to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the diced tomatoes (with juice), vegetable broth, cannellini beans, kidney beans, dried oregano, basil, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 40 minutes, stirring occasionally to meld the flavors.
While the soup simmers, cook the pasta in a pot of salted boiling water until al dente. Drain the pasta and set aside.
After 40 minutes of simmering, add the baby spinach leaves to the soup and stir until wilted (1-2 minutes).
Add the cooked pasta to the soup just before serving, stirring to combine.
Ladle the soup into bowls and, if desired, serve with a generous sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 11.0 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
