Description
A comforting and hearty Minestrone Soup recipe packed with a variety of vegetables, beans, pasta, and flavorful herbs. This Italian-inspired soup is both nutritious and delicious, perfect for a cozy meal.
Ingredients
Units
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 potato, peeled and diced
Additions:
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 1 cup green beans, trimmed and cut
- 1/2 cup small pasta (like ditalini)
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until softened.
- Add Ingredients: Stir in zucchini, potato, diced tomatoes, beans, green beans, pasta, broth, oregano, basil, salt, and pepper. Simmer for 20–25 minutes.
- Finish Soup: Add spinach or kale, cook until wilted. Adjust seasoning. Serve hot with Parmesan.
Notes
- Feel free to swap vegetables based on the season or availability.
- For a gluten-free version, use gluten-free pasta or omit and add more beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
