Minestrone Soup Recipe (with Video)

1. Heat olive oil in a large Dutch oven or pot over medium heat.
2. Add minced garlic, diced onion, diced celery, carrots, zucchini, and potato to the pot. Cook for about 5 minutes or until the vegetables are soft, stirring often.
3. Add all the seasoning ingredients (salt, black pepper, Italian seasoning, crushed red pepper, and thyme) and stir until well combined.
4. Pour in diced tomatoes and their juice, tomatoes paste, and chicken stock. Stir to mix and bring the soup to a boil. Reduce the heat, cover the pot with a lid, and simmer for 10 minutes.
5. Add in the uncooked pasta and rinsed beans to the boiling soup. Simmer for 10-15 minutes, until the pasta is cooked al dente.
6. Stir in the baby spinach and turn off the heat.
7. Adjust the seasoning to taste and add more salt if needed.
8. Serve the soup in bowls and garnish with some freshly grated Parmesan if desired.
9. Enjoy!