Homemade Minestrone Soup
Warm, hearty, and loaded with vibrant vegetables, this homemade minestrone soup is the ultimate comfort food that’s both nutritious and satisfying. Bursting with fresh flavors from tender carrots, zucchini, and potatoes, combined with two types of protein-packed beans, this classic Italian-inspired recipe is simmered to perfection in a savory vegetable broth infused with garlic, Italian herbs, and a touch of leafy greens like spinach or kale. The addition of small pasta makes it a filling one-pot meal, perfect for cozy weeknight dinners or meal prep. Ready in just 50 minutes and easily customizable, this minestrone recipe is not only easy to make but also vegetarian-friendly and packed with wholesome goodness. Top it off with grated Parmesan and chopped parsley for an irresistible finishing touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 large celery stalks, diced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 14.5 ounces canned diced tomatoes, with juices
- 6 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- 1 whole bay leaf
- 1 cup small pasta (such as macaroni or ditalini)
- 2 cups fresh spinach or kale, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- to taste grated Parmesan cheese (optional for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, celery, and carrots. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Stir in the zucchini, potato, canned diced tomatoes (with their juices), and vegetable broth.
Add the drained kidney and cannellini beans, dried Italian seasoning, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, or until the potatoes and carrots are tender.
While the soup is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the vegetables are tender, remove the bay leaf from the pot.
Stir in the cooked pasta and the chopped spinach or kale. Let the soup simmer for another 5 minutes, until the greens are wilted.
Taste and adjust seasonings with additional salt or pepper if needed.
Serve hot, garnished with chopped parsley and Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 7766 mg | 338% | |
| Total Carbohydrate | 486.0 g | 177% | |
| Dietary Fiber | 84.1 g | 300% | |
| Total Sugars | 61.1 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 9234 mg | 196% | |
*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.
