Description
A comforting and nutritious Italian minestrone soup packed with vibrant vegetables, legumes, and pasta, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 2 cups chopped spinach or kale
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 0.75 cup small pasta (ditalini, elbow, or small shells)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- Freshly grated Parmesan cheese (optional)
- Chopped fresh parsley (optional)
- Extra virgin olive oil for drizzling (optional)
Instructions
- In a large pot over medium heat, warm the olive oil. Add diced onion, carrots, and celery. Sauté for about 5 to 6 minutes until softened.
- Stir in minced garlic, diced zucchini, and chopped green beans. Cook for an additional 3 to 4 minutes.
- Add the can of diced tomatoes and vegetable broth. Season with oregano, basil, thyme, bay leaf, salt, and pepper. Bring to a rolling boil.
- Reduce heat to simmer, cover, and let mingle for about 15 minutes.
- Add pasta and both types of drained beans. Simmer uncovered for 10 to 12 minutes until pasta is al dente.
- Add chopped spinach or kale and cook for another 2 to 3 minutes until wilted. Remove bay leaf and adjust seasoning as needed.
- Ladle soup into bowls and garnish with Parmesan cheese, parsley, and a drizzle of olive oil.
Notes
Make-ahead tips: prepare the soup a day in advance for deeper flavors. Can be adapted for Instant Pot or slow cooker. Customize with seasonal vegetables for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg