Hearty Minestrone

Nutriscore Rating: 75/100

Dive into a bowl of comforting, flavor-packed *Hearty Minestrone*, a classic Italian-inspired soup that’s brimming with vibrant vegetables, tender beans, and perfectly cooked pasta in a savory tomato-infused broth. This wholesome recipe combines pantry staples like diced tomatoes, kidney and cannellini beans, and dried herbs with fresh ingredients like zucchini, green beans, and leafy greens for a nutritious, satisfying meal. Ready in just an hour, this one-pot wonder is ideal for meal prepping or warming up on a cozy evening. Top it with grated Parmesan and pair it with crusty bread to elevate your dining experience. Whether you're seeking a healthy dinner option or a flavorful way to use up fresh produce, this minestrone soup is as versatile as it is delicious!

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can canned diced tomatoes (14 ounces)
• 2 tablespoons tomato paste
• 6 cups vegetable stock
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup dried small pasta (such as ditalini or elbow)
• 2 cups spinach or kale, chopped
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) freshly ground black pepper
• grated Parmesan cheese, for serving (optional)
• crusty bread, for serving (optional)

📝 Instructions

12 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.

3. Stir in the minced garlic and cook for another minute, until fragrant.

4. Add the zucchini and green beans, and cook for 3 minutes, stirring occasionally.

5. Stir in the canned diced tomatoes, tomato paste, and vegetable stock.

6. Add the kidney beans, cannellini beans, thyme, oregano, and bay leaf. Stir well to combine.

7. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.

8. Stir in the dried pasta and cook for an additional 10 minutes, or until the pasta is tender.

9. Add the chopped spinach or kale, and cook for 2-3 minutes, until wilted.

10. Season the soup with salt and freshly ground black pepper to taste.

11. Remove the bay leaf before serving.

12. Serve hot with grated Parmesan cheese and crusty bread on the side, if desired.

Nutrition Facts

1 serving (601.1g)

Calories		393
% Daily Value*
Total Fat		10.8 g	14%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	0.6 g
Cholesterol		1 mg	0%
Sodium		1179 mg	51%
Total Carbohydrate		62.5 g	23%
	Dietary Fiber	13.2 g	47%
	Total Sugars	11.4 g
Protein		16.2 g	32%
Vitamin D		0.0 mcg	0%
Calcium		164 mg	13%
Iron		4.8 mg	27%
Potassium		1298 mg	28%

*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.

Source of Calories

Fat: 569 cal (23.1%%)

Protein: 392 cal (15.9%%)

Carbs: 1504 cal (61.0%%)