Description
Minestrone soup is a hearty, comforting dish brimming with vibrant vegetables and aromatic spices. This easy-to-make recipe is perfect for chilly evenings, offering a medley of flavors that warms the soul. Packed with nutrients and customizable based on seasonal produce, it’s a family favorite that evokes cherished memories. Serve with crusty bread for a satisfying meal that nourishes both body and spirit.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2–3 carrots, sliced
- 1–2 celery stalks, chopped
- 1 medium zucchini, cubed
- 14 oz canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (e.g., ditalini)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups fresh spinach or kale
- 1 tbsp Italian seasoning
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for about 5 minutes until fragrant.
- Add the zucchini and canned tomatoes (with juice). Stir and cook for an additional 2 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Season with Italian seasoning, salt, and pepper.
- After 10 minutes of simmering, add pasta and drained beans; cook until pasta is al dente according to package instructions.
- Stir in spinach or kale just until wilted (about 2 minutes). Adjust seasoning if necessary before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg