Description
A hearty and comforting Italian vegetable soup, this Minestrone Soup is packed with nutritious ingredients like beans, vegetables, and pasta in a flavorful broth.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
Soup Base:
- 1 can (14.5 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 water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow)
- 2 cups baby spinach
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes until softened. Add zucchini and green beans; cook for another 3–4 minutes.
- Add Ingredients: Stir in diced tomatoes, kidney beans, cannellini beans, broth, water, oregano, basil, salt, and pepper. Bring to a boil.
- Cook Soup: Reduce heat to a simmer and cook for 10 minutes. Add pasta and cook according to package instructions until al dente, about 8–10 minutes.
- Finish and Serve: Stir in spinach until wilted. Adjust seasoning. Serve hot, optionally topped with Parmesan and crusty bread.
Notes
- For a gluten-free version, use gluten-free pasta.
- Add a Parmesan rind while simmering for extra flavor, discarding before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
