Description
A comforting and hearty Minestrone Soup recipe that is loaded with vegetables, beans, and pasta in a flavorful broth. This Italian classic is easy to make and perfect for a satisfying meal.
Ingredients
Scale
For the Minestrone Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta, such as ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 cups chopped spinach or kale
- Freshly grated Parmesan cheese, optional, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
- Stir in the garlic, carrots, and celery. Cook for another 5 minutes.
- Add zucchini, green beans, diced tomatoes, kidney beans, cannellini beans, and vegetable broth. Season with oregano, basil, thyme, salt, and pepper. Simmer for 15-20 minutes.
- Stir in the pasta and cook until al dente. Add spinach or kale and cook until wilted.
- Adjust seasoning, if needed. Serve hot with grated Parmesan cheese.
Notes
- You can substitute other beans like garbanzo or black beans.
- For a gluten-free version, use gluten-free pasta.
- The soup tastes even better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
