Classic Minestrone
Warm your soul with a bowl of hearty, **classic minestrone**, the ultimate comfort food packed with wholesome, fresh ingredients. Perfect for any season, this vibrant Italian-inspired soup features a medley of colorful vegetables like zucchini, kale, and potatoes, perfectly balanced with hearty cannellini beans and tender pasta in a savory tomato and herb-based broth. With just 20 minutes of prep time and a total cook time of 40 minutes, this recipe delivers rich, complex flavors from your pantry staples without hours in the kitchen. Serve it topped with grated Parmesan and fresh parsley for a delightful finishing touch. Whether you're seeking a nourishing weeknight dinner or a satisfying meal to share with friends, this easy minestrone recipe will quickly become a family favorite and is the ideal option for a filling, vegetarian-friendly dish that's as healthy as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 4 cloves, minced garlic
- 1 medium, diced zucchini
- 1 medium, diced potato
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces, drained and rinsed canned cannellini beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups, chopped kale leaves
- 1 cup uncooked small pasta (like ditalini or elbow)
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 0.25 cup (optional, for serving) grated Parmesan cheese
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced zucchini and potato to the pot. Cook for 3-4 minutes, stirring occasionally.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the cannellini beans, dried oregano, and dried basil. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, until the vegetables are tender.
Stir in the chopped kale and uncooked pasta. Cook for an additional 8-10 minutes until the pasta is al dente.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with grated Parmesan and chopped parsley if desired.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 10891 mg | 474% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 78.6 g | 281% | |
| Total Sugars | 86.8 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1442 mg | 111% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 9462 mg | 201% | |
*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.
