Description
A hearty Italian soup packed with vegetables, beans, and pasta, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup green beans, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup small pasta (like ditalini or macaroni)
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic and zucchini; cook for an additional 2 minutes.
- Add the diced tomatoes, vegetable broth, kidney beans, green beans, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Stir in the spinach and pasta, and cook until the pasta is al dente, about 10 minutes.
- Serve hot, topped with grated Parmesan cheese.
Notes
Minestrone soup tastes even better the next day. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg