Description
A comforting and hearty Minestrone Soup packed with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Add the zucchini and green beans to the pot, cooking for an additional 3 minutes.
- Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil.
- Once boiling, add the cannellini beans, oregano, basil, salt, and pepper. Reduce heat and let it simmer for about 15 minutes.
- Stir in the pasta and cook according to package instructions until al dente, usually about 7-10 minutes.
- In the last minute of cooking, add the fresh spinach and stir until wilted.
- Taste and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a heartier soup, add diced potatoes or butternut squash.
- To make it a meatier version, include cooked Italian sausage or diced chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg