Description
A vibrant and nourishing Green Minestrone Soup brimming with fresh vegetables, tender beans, and herbs in a light, flavorful broth. Comforting yet refreshing, this Italian-inspired dish celebrates the beauty of seasonal greens in every spoonful.
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, finely chopped
- Garlic Cloves: 3, minced
- Celery Stalks: 2, diced
- Zucchini: 2 small, sliced thinly
- Green Beans: 1 cup, trimmed and cut into small pieces
- Frozen Peas: 1 cup
- Baby Spinach: 2 cups
- Canned Cannellini Beans: 1 can (15 oz), rinsed
- Vegetable Broth: 6 cups
- Short Pasta: 3/4 cup (ditalini or small shells)
- Fresh Basil Leaves: 1/2 cup, chopped
- Lemon Juice: 1 tablespoon
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Warm a large soup pot over medium heat and add olive oil.
- Combine Ingredients: Sauté onion, celery, and garlic until fragrant and golden, about 5 minutes.
- Prepare Your Cooking Vessel: Add zucchini and green beans, cooking gently for another 5 minutes.
- Assemble the Dish: Pour in vegetable broth, add beans and pasta, and stir well.
- Cook to Perfection: Simmer until pasta is tender, about 10 minutes, then stir in peas and spinach.
- Finishing Touches: Add lemon juice, basil, salt, and pepper. Stir to combine.
- Serve and Enjoy: Ladle into bowls and drizzle with olive oil before serving.
Notes
- Use fresh herbs for the brightest flavor.
- Don’t overcook the greens to keep their vibrant color.
- For added depth, finish with a spoonful of pesto or sprinkle of Parmesan (optional).
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg