Hearty Minestrone Soup
Warm up your soul with this hearty minestrone soup, a comforting Italian classic packed with vibrant vegetables, tender cannellini beans, and perfectly al dente pasta. This recipe combines the rich flavors of sautéed onions, carrots, and celery with zucchini, green beans, and a medley of aromatic herbs like oregano and basil. Simmered in a savory vegetable broth with diced tomatoes, this wholesome soup is finished with a handful of fresh spinach for added nutrients and a pop of color. It's a one-pot wonder that's easy to prepare, perfect for meal prep, and can be customized with your favorite seasonal produce. Garnish with grated Parmesan for an optional touch of indulgence or keep it vegan for a plant-based delight. Ready in just an hour and serving six, this hearty minestrone soup is as satisfying as it is nutritious, perfect for cozy weeknight dinners or light make-ahead lunches.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces, drained and rinsed cannellini beans
- 1 cup small pasta (such as ditalini or elbow)
- 2 cups baby spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- optional, for serving grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
Stir in minced garlic, zucchini, and green beans. Cook for another 3-4 minutes, stirring occasionally.
Add the diced tomatoes (with their juice) and vegetable broth to the pot. Stir well.
Mix in the oregano, basil, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
Stir in the cannellini beans and pasta. Simmer uncovered for an additional 10-12 minutes, or until the pasta is tender.
Add the baby spinach leaves to the pot and stir until wilted, about 1-2 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 10530 mg | 458% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 83.4 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 8168 mg | 174% | |
*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.
