Description
A hearty and comforting Italian vegetable soup, this Minestrone Soup is packed with nutritious ingredients like beans, vegetables, and pasta in a flavorful broth. It’s a versatile and satisfying dish perfect for any time of the year.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Soup Base:
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach or kale
Serving:
- 1/4 cup grated Parmesan cheese for serving
- fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened. Stir in garlic.
- Add Ingredients: Add zucchini, yellow squash, and green beans; cook briefly. Pour in tomatoes and broth. Stir in beans, herbs, salt, and pepper.
- Simmer: Bring to a boil, then simmer for 20 minutes. Add pasta and cook until tender.
- Finish: Stir in spinach until wilted. Serve hot with Parmesan and parsley.
Notes
- You can swap cannellini beans with kidney beans or chickpeas.
- For a gluten-free version, use gluten-free pasta or omit the pasta and add more beans.
- Minestrone is very flexible—use any seasonal vegetables you have on hand.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
