Description
Warm up with a bowl of hearty Homemade Minestrone Soup packed with vegetables, beans, and pasta in a flavorful broth. This comforting Italian soup is easy to make and perfect for a satisfying meal.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 medium potato, peeled and cubed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can diced tomatoes with juice
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 ½ cups water
- 1 cup small pasta (like ditalini)
- 2 cups chopped fresh spinach or kale
Serving:
- Grated Parmesan and chopped parsley for serving (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion, carrots, and celery until softened.
- Add vegetables: Stir in garlic, zucchini, and potato, cook for a few minutes.
- Season: Add oregano, basil, thyme, salt, and pepper.
- Add remaining ingredients: Pour in tomatoes, beans, broth, and water. Simmer until vegetables are tender.
- Cook pasta: Stir in pasta and cook until al dente.
- Finish: Add spinach, simmer until wilted. Adjust seasoning if needed.
- Serve: Enjoy hot with Parmesan and parsley.
Notes
- Feel free to use seasonal vegetables or substitute kale for spinach.
- For gluten-free, use gluten-free pasta.
- Leftovers store well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
