Description
A hearty and comforting Minestrone Soup recipe that is full of vegetables, beans, pasta, and Italian herbs. This vegetarian soup is easy to make and perfect for a cozy meal.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 small potato, peeled and diced
- 1 cup green beans, chopped
Soup Base:
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta, like ditalini or elbow
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups chopped fresh spinach or kale
- Grated Parmesan cheese, optional, for serving
Instructions
- Prepare Vegetable Mixture: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic, carrots, and celery, sauté for 5 minutes.
- Cook Vegetables: Add zucchini, potato, and green beans. Cook for another 5 minutes.
- Add Remaining Ingredients: Stir in diced tomatoes, cannellini beans, pasta, and vegetable broth. Season with oregano, basil, thyme, salt, and pepper. Bring to a boil, simmer for 15–20 minutes.
- Finish Soup: Stir in spinach or kale, cook for 2–3 minutes until wilted. Adjust seasoning. Serve hot, topped with Parmesan.
Notes
- You can substitute other vegetables based on availability.
- To make it gluten-free, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
