Family Favorite Healthy Minestrone Soup
Warm, comforting, and packed with nutritious ingredients, this Family Favorite Healthy Minestrone Soup is a wholesome meal the entire family will love. Loaded with vibrant vegetables like zucchini, carrots, and spinach, along with hearty beans and tender pasta, this classic Italian-inspired soup offers a perfect balance of flavor and nutrition. Savory herbs like oregano and basil infuse the broth with warmth, while a touch of red pepper flakes adds a subtle kick. Ready in just about an hour, this one-pot recipe is perfect for busy weeknights or leisurely weekend meals. Serve it with a sprinkle of Parmesan cheese for an added touch of indulgence. Rich in plant-based protein, fiber, and vitamins, this healthy minestrone is as satisfying as it is good for you!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 1 14-ounce can canned diced tomatoes
- 1 8-ounce can canned tomato sauce
- 6 cups vegetable broth
- 1 15-ounce can canned cannellini beans (or white beans), rinsed and drained
- 1 15-ounce can canned red kidney beans, rinsed and drained
- 2 cups baby spinach leaves
- 1 cup small pasta (such as elbow or ditalini)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the zucchini and garlic. Cook for 2 more minutes, stirring occasionally.
Sprinkle in the dried oregano, basil, and crushed red pepper flakes. Stir to combine and allow the spices to toast for 1 minute.
Add the canned diced tomatoes, tomato sauce, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
Stir in the cannellini beans, kidney beans, baby spinach, and small pasta. Season with salt and black pepper.
Continue simmering for another 10-15 minutes, or until the pasta is tender.
Taste the soup and adjust seasoning, if necessary.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 7932 mg | 345% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 63.8 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1583 mg | 122% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 7021 mg | 149% | |
*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.
