Minestrone Soup
Warm up your evenings with this comforting minestrone soup, brimming with colorful vegetables, hearty beans, and tender pasta. This easy-to-make recipe evokes memories of family gatherings and cozy kitchens, making it the perfect dish for chilly nights. With its rich flavors and vibrant presentation, a bowl of this minestrone is sure to delight your taste buds and warm your heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 small zucchini, diced
- 1 can (14 oz) diced tomatoes in juice
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup ditalini or small shell pasta
- 2 cups fresh spinach or kale
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and zucchini; cook for an additional 2–3 minutes until fragrant.
- Stir in diced tomatoes with their juices and vegetable broth; mix well.
- Add cannellini beans, oregano, and basil. Bring to a gentle boil then reduce heat to simmer for about 10 minutes.
- In a separate pot, cook pasta according to package instructions until al dente. Drain (do not rinse).
- Just before serving, mix in fresh spinach or kale until wilted (about 1–2 minutes). Adjust seasoning if needed.
- Serve hot with cooked pasta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg