Homestyle Minestrone Soup
Warm your soul with a comforting bowl of Homestyle Minestrone Soup, a hearty and nutritious classic that's brimming with fresh vegetables, tender beans, and perfectly cooked pasta. This recipe features a vibrant medley of zucchini, yellow squash, green beans, and baby spinach simmered in a savory vegetable broth infused with aromatic herbs like basil and oregano. Canned cannellini and red kidney beans lend protein and creamy texture, while ditalini or elbow pasta makes every spoonful satisfying. Ready in under an hour, it's the ultimate one-pot meal that's perfect for weeknight dinners or meal prep. Serve it steaming hot with a sprinkle of Parmesan cheese for a cozy, flavor-packed finish. Perfectly easy, wholesome, and designed to delight every palate, this classic minestrone recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1 medium, diced yellow squash
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 14-ounce can diced tomatoes
- 1 15-ounce can, drained and rinsed cannellini beans
- 1 15-ounce can, drained and rinsed red kidney beans
- 6 cups vegetable broth
- 2 cups, loosely packed baby spinach
- 1 cup small pasta (such as ditalini or elbow pasta)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 whole bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the zucchini, yellow squash, and green beans to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the can of diced tomatoes (with their juices), cannellini beans, red kidney beans, and vegetable broth.
Add the dried oregano, dried basil, bay leaf, salt, and pepper. Stir to combine.
Bring the soup to a simmer over medium heat. Reduce the heat to low and cook, uncovered, for 20 minutes, stirring occasionally.
Add the pasta to the soup and cook according to the pasta's package instructions (usually 7-10 minutes), until fully cooked.
In the last 2 minutes of cooking, stir in the baby spinach and let it wilt into the soup.
Remove the bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 11158 mg | 485% | |
| Total Carbohydrate | 473.7 g | 172% | |
| Dietary Fiber | 87.2 g | 311% | |
| Total Sugars | 87.1 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1282 mg | 99% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 9308 mg | 198% | |
*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.
