Easy Minestrone
Warm up with a comforting bowl of Easy Minestrone, a hearty Italian vegetable soup that comes together in just 45 minutes! Packed with vibrant, nutrient-rich ingredients like zucchini, carrots, spinach, and two types of beans, this recipe is a filling yet wholesome option for any meal. The rich broth, seasoned with dried oregano and basil, is perfectly complemented by tender pasta and a touch of Parmesan cheese for serving. Quick to make and loaded with fiber and flavor, this one-pot wonder is a great choice for busy weeknights or make-ahead meal prep. Serve it with crusty bread for the ultimate cozy dinner everyone will love! Perfectly aligned with keywords like "easy minestrone soup," "quick vegetable soup," and "hearty one-pot meals," this recipe promises to be a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup uncooked small pasta (e.g., ditalini or macaroni)
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- to taste Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the zucchini and cook for another 3 minutes, stirring occasionally.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the kidney beans, cannellini beans, oregano, basil, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
Stir in the uncooked pasta and cook for 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
Add the fresh spinach during the last 2 minutes of cooking, stirring until wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the minestrone into bowls and top with grated Parmesan cheese if desired. Serve hot.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 7488 mg | 326% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 57.8 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 979 mg | 75% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 7866 mg | 167% | |
*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.
