Stir in the kidney beans, cannellini beans, and pasta.
Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is tender and the vegetables are cooked through.
Add Greens and Seasonings:
Stir in the chopped spinach or kale, if using.
Season the soup with dried basil, oregano, thyme, salt, and pepper. Adjust the seasoning to taste.
Serve:
Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Garnish with fresh basil or parsley if desired.
Tips:
Vegetable Variations: Feel free to add or substitute other vegetables such as potatoes, butternut squash, or corn based on what you have available.
Pasta Choices: Use any small pasta shape you prefer, or you can omit the pasta for a lower-carb version.
Make Ahead: Minestrone Soup can be made ahead and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat and adjust seasoning as needed before serving.
This hearty Minestrone Soup is perfect for a cozy meal and can be easily adapted to fit your tastes and what’s in season. Enjoy!
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