Description
A comforting and hearty Minestrone Soup recipe that is packed with a variety of vegetables, beans, pasta, and flavorful herbs. This classic Italian soup is easy to make and perfect for a cozy meal.
Ingredients
Scale
Vegetables:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 zucchini (chopped)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
Other:
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow)
- 2 cups baby spinach or chopped kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until vegetables begin to soften.
- Stir in zucchini, green beans, tomato paste, oregano, basil, salt, and pepper. Cook for 2 more minutes.
- Add diced tomatoes, cannellini beans, and vegetable broth. Bring to a boil, then simmer for 15 minutes.
- Stir in pasta and cook for 8–10 minutes until tender. Add spinach or kale in the last 2 minutes of cooking.
- Taste and adjust seasoning. Serve hot with Parmesan cheese.
Notes
- Feel free to swap in seasonal vegetables or chickpeas for variation.
- For a gluten-free version, use gluten-free pasta or omit it.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 6g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
