Description
A hearty and comforting Minestrone Soup recipe that is loaded with vegetables, beans, pasta, and flavorful herbs. This vegetarian Italian soup is perfect for a cozy meal on a chilly day.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 small potato, diced
Additional Ingredients:
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1½ cups chopped green beans
- 1 cup small pasta (like ditalini)
- 2 cups chopped spinach or kale
- Salt and pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until soft.
- Add Ingredients: Stir in zucchini, potato, tomatoes, oregano, and basil. Add broth, water, and simmer.
- Simmer Soup: Add beans, green beans, pasta, simmer until tender. Add spinach or kale and cook until wilted.
- Season and Serve: Season with salt and pepper, serve hot topped with Parmesan.
Notes
- This soup is versatile—adapt it with your favorite seasonal produce or leftovers.
- For a gluten-free version, use gluten-free pasta or rice instead of regular pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 7g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
