Chunky Minestrone Soup
Cozy up with a comforting bowl of Chunky Minestrone Soup, a hearty and nutritious classic bursting with vibrant vegetables, tender pasta, and protein-packed beans. This one-pot wonder is made with a colorful medley of zucchini, carrots, celery, and spinach, simmered in a rich tomato and herb-infused broth for a flavor-packed experience. Perfect for busy weeknights or easy meal prep, this soup comes together in under an hour and serves as a filling, wholesome option the whole family will love. Customize your bowl with fresh parsley and a sprinkle of Parmesan cheese for an irresistible finishing touch. Whether you're craving an Italian-inspired dinner or need a comforting hug in a bowl, this Chunky Minestrone Soup hits all the right notes!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 4 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 cup uncooked macaroni pasta
- 2 cups baby spinach, packed
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
- to taste grated Parmesan cheese (optional topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced zucchini and minced garlic, cooking for an additional 2-3 minutes.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Add the kidney beans, cannellini beans, Italian seasoning, salt, and black pepper to the pot. Bring the mixture to a gentle boil.
Lower the heat to a simmer and cook for 15 minutes, allowing the flavors to blend.
Stir in the macaroni pasta and continue simmering for another 10-12 minutes, or until the pasta is tender.
Add the baby spinach and stir until wilted, about 1-2 minutes.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 7968 mg | 346% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 82.9 g | 296% | |
| Total Sugars | 64.9 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 8524 mg | 181% | |
*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.
