Description
A comforting Italian classic, this Hearty Minestrone Soup is loaded with fresh vegetables, beans, and pasta simmered in a savory broth. Perfect for cozy nights, make-ahead meals, and family gatherings.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 3 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- Grated parmesan cheese, for serving
Instructions
- Preheat Your Equipment: Heat olive oil in a large soup pot over medium heat.
- Combine Ingredients: Add onion, garlic, carrots, and celery. Sauté until softened, about 5–6 minutes.
- Prepare Your Cooking Vessel: Stir in zucchini, green beans, diced tomatoes, broth, beans, oregano, basil, salt, and pepper.
- Assemble the Dish: Bring to a boil, then reduce to a simmer for 20 minutes.
- Cook to Perfection: Add pasta and cook until just tender, about 8–10 minutes.
- Finishing Touches: Stir in spinach until wilted. Adjust seasoning.
- Serve and Enjoy: Ladle into bowls and top with parmesan cheese.
Notes
- Note: Add pasta separately if planning to store leftovers to prevent it from absorbing too much broth.
- Soups taste even better the next day, so don’t hesitate to make a big batch.
- For extra richness, simmer with a parmesan rind in the broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg