Country Style Soup Minestra Di Campagna
Cozy up with a bowl of hearty comfort when you try the Country Style Soup Minestra di Campagna, a rustic Italian-inspired dish brimming with wholesome vegetables and earthy flavors. Featuring a fragrant medley of sautéed onions, carrots, celery, and garlic, this soup is elevated with tender zucchini, nutrient-packed spinach, and creamy cannellini beans. A blend of Italian seasoning and a splash of vegetable broth infuses every spoonful with rich, savory depth, while ditalini pasta adds a satisfying texture. Topped with a sprinkle of parmesan and fresh parsley, this nourishing soup is easy to prepare in just under an hour and pairs beautifully with warm crusty bread. Perfect as a one-pot meal for busy weeknights or a crowd-pleasing starter, it’s a true celebration of rustic, countryside cooking! Keywords: Country Style Soup, Minestra di Campagna, rustic Italian soup, vegetable soup with pasta, easy one-pot meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can, drained and rinsed cannellini beans
- 1 cup, uncooked small pasta (such as ditalini)
- 2 cups, packed fresh spinach
- 0.5 cup, grated (optional) parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and diced zucchini. Sauté for an additional 2 minutes until fragrant.
Add the canned diced tomatoes (with juices) to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Add the cannellini beans, Italian seasoning, salt, and black pepper. Reduce the heat to low and simmer for 15 minutes.
Stir in the uncooked pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
Add the fresh spinach and stir until wilted, about 1-2 minutes.
Taste and adjust seasoning with more salt or pepper, if needed.
Remove the pot from heat and ladle the soup into bowls.
Top with grated parmesan cheese (if using) and sprinkle with chopped parsley before serving.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 10081 mg | 438% | |
| Total Carbohydrate | 393.5 g | 143% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 74.3 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1354 mg | 104% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7128 mg | 152% | |
*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.
