Chunky Minestrone
Warm, hearty, and packed with vibrant vegetables, this Chunky Minestrone is the ultimate comfort food perfect for any season. Brimming with wholesome ingredients like zucchini, carrots, kale, and two types of beans, this recipe creates a nourishing, texture-rich soup that’s both satisfying and nutritious. Slow-simmered with Italian herbs and a flavorful vegetable broth, this dish develops a deep, savory taste that pairs perfectly with tender pasta and an optional sprinkle of Parmesan cheese for a luscious finish. Ready in just one hour, this one-pot wonder is easy to make and ideal for meal prep or feeding a crowd, offering a rustic, meat-free option that’s as versatile as it is delicious. Whether served as a hearty lunch, weeknight dinner, or alongside crusty bread, this classic minestrone is sure to become a favorite in your recipe rotation while catering to vegetarians and comfort food lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 1 medium zucchini
- 1 medium red bell pepper
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans
- 15 ounces canned kidney beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup small pasta (elbow macaroni or ditalini)
- 2 cups kale or spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Dice the onion, mince the garlic, and chop the carrots and celery. Add them to the pot, stirring occasionally, for 5-7 minutes until softened.
Chop the zucchini and red bell pepper into bite-sized pieces. Add them to the pot and cook for another 5 minutes.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Rinse and drain the cannellini and kidney beans before adding them to the pot.
Add the oregano, basil, bay leaf, salt, and pepper. Stir and bring the mixture to a boil.
Reduce heat to a simmer, cover the pot, and let it cook for 20 minutes to allow the flavors to meld.
Add the pasta and cook according to the package instructions, typically 8-10 minutes.
Roughly chop the kale or spinach, and stir it into the soup during the last 2 minutes of cooking.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with Parmesan cheese if desired.
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 9935 mg | 432% | |
| Total Carbohydrate | 483.0 g | 176% | |
| Dietary Fiber | 97.2 g | 347% | |
| Total Sugars | 63.7 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2239 mg | 172% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 9419 mg | 200% | |
*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.
