Description
A classic Italian Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful herb-infused vegetable broth. This hearty and nutritious soup is perfect for a comforting meal and can easily be made vegetarian or vegan.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups baby spinach or chopped kale
Beans & Legumes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Liquids & Broth
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
Other Ingredients
- 1/2 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5–7 minutes until the vegetables soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing its flavor to mellow and infuse the oil.
- Add Zucchini and Green Beans: Incorporate the diced zucchini and cut green beans. Cook for 2–3 minutes, stirring occasionally.
- Add Tomatoes, Beans, Pasta, and Broth: Pour in the diced tomatoes with their juice, drained kidney and cannellini beans, small pasta, and vegetable broth. Stir to combine all ingredients thoroughly.
- Season and Simmer: Add dried oregano, dried basil, thyme, salt, and black pepper. Bring the soup to a boil, then reduce heat to low and let it simmer gently for 15–20 minutes until the vegetables and pasta are tender.
- Add Greens: Stir in the baby spinach or chopped kale. Cook for an additional 2 minutes until the greens wilt, blending their nutrition and flavor into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if necessary. Serve the soup hot, optionally topped with freshly grated Parmesan cheese for added richness.
Notes
- For a gluten-free version, use gluten-free pasta or omit pasta altogether and increase the quantity of beans for added texture and protein.
- This soup tastes even better the next day as the flavors continue to develop and deepen.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
