Classic Minestrone

Jan 20, 2026

Ingredients:

• 2 tablespoons olive oil
• 2 cups yellow squash, chopped
• 2 cups zucchini, chopped
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup white or yellow onion, diced
• 1 1/2 tablespoons minced garlic
• 14.5 ounce can crushed tomatoes
• 14.5 ounce can diced tomatoes
• 8 cups chicken broth
• 15 ounce can canellini beans (white kidney beans), drained and rinsed
• 2 15 cans light red kidney beans, drained and rinsed
• 1/2 tablespoon dried basil
• 1/2 tablespoon Italian seasoning
• 1 1/2 teaspoons coarse ground black pepper
• 1/2 teaspoon salt
• 1/2 box small shell pasta
• 3 cups baby spinach
• grated parmesan cheese

Directions:

1. Add the olive oil to a large pot over medium heat. Add in the squash, zucchini, carrots, celery, onion, basil and Italian seasoning. Stir well. Sauté for 8 minutes until onions are translucent. Add in the garlic and sauté for one minute until fragrant.
2. Add in both cans of tomatoes, chicken broth and beans. Stir in the salt and pepper. Increase the heat to high and bring to a rolling boil.
3. Add in the pasta and decrease heat to medium-high. Continue to boil for about 15 minutes until the noodles are tender.
4. Turn of heat and stir in the spinach. Serve warm with the grated parmesan. Serve with garlic rolls or garlic bread, if desired.

*Store in an airtight container in the fridge for 3-5 days. Reheat before serving.

Serves: 8-12