Calamonicia Minestrone
Warm, hearty, and bursting with vibrant flavors, Calamonicia Minestrone is the ultimate comfort food for any season. This Italian-inspired vegetable soup combines a medley of fresh produce—like carrots, zucchini, kale, and potatoes—with tender cannellini beans and small pasta for a satisfying, nutrient-packed meal. Simmered in a rich vegetable broth infused with aromatic oregano and basil, this one-pot wonder comes together in just 50 minutes, making it perfect for busy weeknights. Garnish with fresh parsley and a sprinkle of Parmesan for an extra dash of elegance. Whether you’re seeking a filling vegetarian dinner or a cozy starter dish, this classic minestrone is a delightful celebration of wholesome ingredients and rustic Italian tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Zucchini, diced
- 1 medium Russet potato, peeled and diced
- 14 ounces Canned diced tomatoes (with juice)
- 6 cups Vegetable broth
- 2 cups Coarsely chopped kale
- 15 ounces Canned cannellini beans, drained and rinsed
- 1 cup Small pasta (such as ditalini or elbow)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 cup Grated Parmesan cheese (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrots, celery, zucchini, and potato to the pot. Sauté for 5 minutes to slightly soften the vegetables.
Stir in the canned diced tomatoes along with their juice, vegetable broth, oregano, basil, salt, and pepper. Mix well and bring the mixture to a gentle boil.
Reduce the heat to medium-low, cover, and let the soup simmer for 15 minutes, allowing the vegetables to become tender.
Stir in the chopped kale, cannellini beans, and pasta. Continue to simmer for an additional 10 minutes, or until the pasta is cooked al dente.
Taste the soup and adjust seasonings as needed.
Divide the soup into bowls and garnish with fresh parsley. Serve with grated Parmesan cheese, if using.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 7829 mg | 340% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 49.9 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1709 mg | 131% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 7727 mg | 164% | |
*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.
