Description
A hearty and comforting Italian Minestrone Soup that is loaded with vegetables, beans, pasta, and flavorful herbs. This vegetarian soup is easy to make and perfect for a cozy meal.
Ingredients
Scale
Vegetables:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Other Ingredients:
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach or kale
Optional for Serving:
- Grated Parmesan
- Fresh basil
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, garlic, carrots, and celery until softened.
- Add Remaining Ingredients: Stir in zucchini, green beans, tomatoes, broth, beans, pasta, oregano, basil, salt, and pepper. Simmer until tender.
- Finish Soup: Stir in spinach or kale, cook until wilted. Adjust seasoning. Serve hot topped with Parmesan and basil.
Notes
- This soup is versatile; feel free to use any vegetables or beans you have. For a gluten-free option, use gluten-free pasta or skip the pasta and pair with bread.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
