Garden Minestrone
Packed with vibrant vegetables and hearty flavors, this Garden Minestrone recipe is the ultimate comfort food for any season. Featuring a colorful medley of zucchini, yellow squash, green beans, and tender spinach, this soup is simmered to perfection with aromatic garlic, herbs, and a rich vegetable broth. Protein-packed cannellini beans and al dente pasta make it a satisfying, wholesome meal that's easy to prepare in just under an hour. Perfect for a weeknight dinner or meal prep, this vegetarian minestrone can be served as-is for a light, healthy option, or garnished with a sprinkle of grated parmesan cheese for an indulgent twist. Bursting with fresh, earthy goodness, this soup is a delicious way to enjoy the bounty of your garden—or the farmers’ market!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrot
- 2 medium, diced celery stalks
- 4 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, diced yellow squash
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 can (14 ounces) canned diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces), drained and rinsed cannellini beans
- 1 cup small pasta (e.g., ditalini or elbow)
- 3 cups fresh spinach
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup (optional, grated, for serving) parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the zucchini, yellow squash, and green beans to the pot, stirring to combine.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth.
Season with dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the soup for 15 minutes, or until the vegetables are tender.
Stir in the cannellini beans and pasta. Cook for an additional 8–10 minutes, or until the pasta is al dente.
Add the fresh spinach to the pot and stir until it wilts, about 2 minutes.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the pot from the heat and stir in the chopped parsley for added freshness.
Ladle the soup into bowls and optionally garnish with grated parmesan cheese before serving.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 10.1 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1029 mg | 22% | |
*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.
