Bhg Classic Minestrone
Warm up with the comforting flavors of BHG Classic Minestrone, a hearty and healthy Italian-inspired soup that’s packed with vibrant vegetables, tender beans, and a touch of pasta for satisfying texture. This easy-to-make recipe combines a medley of fresh zucchini, carrots, celery, and green beans with the rich flavors of garlic, oregano, and basil, all simmered in a savory vegetable broth. Canned kidney and cannellini beans provide an extra boost of protein, while wilted baby spinach adds a fresh, nutrient-rich finish. Perfect for weeknight dinners or meal prep, this vegetarian soup comes together in under an hour and can be topped with grated Parmesan for an indulgent twist. Serve it with crusty bread for the ultimate cozy meal that everyone will love.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and halved
- 28 ounces diced tomatoes (canned, with juice)
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces cannellini beans (canned, drained and rinsed)
- 1 cup small pasta (e.g., elbow macaroni or ditalini)
- 2 cups baby spinach leaves
- Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring often, until the vegetables begin to soften.
Stir in the minced garlic, zucchini, and green beans, cooking for another 3-4 minutes.
Add the canned diced tomatoes (with their juice), vegetable broth, oregano, basil, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes.
Stir in the kidney beans, cannellini beans, and pasta. Let the soup simmer for another 10-12 minutes, or until the pasta is cooked al dente.
Add the baby spinach leaves to the pot, stirring until they wilt (about 2 minutes).
Adjust seasoning with additional salt and pepper if needed.
Serve the minestrone hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
