Maggie's Minestrone Soup

Warm, hearty, and packed with vibrant vegetables, Maggie's Minestrone Soup is the ultimate comforting one-pot meal that’s as nourishing as it is flavorful. This classic Italian-inspired soup combines tender cannellini and kidney beans, garden-fresh zucchini, green beans, and baby spinach in a savory broth infused with garlic, Italian seasoning, and a hint of Parmesan. The addition of ditalini or elbow pasta makes it hearty enough to satisfy any appetite, while the sprinkle of parsley and Parmesan cheese adds a touch of elegance to every bowl. Ready in under an hour, this nutritious, vegetarian-friendly recipe is perfect for a weeknight dinner or to meal-prep for the week ahead. Serve it with crusty bread for a wholesome, soul-soothing meal the whole family will love! Keywords: minestrone soup recipe, vegetarian soup, hearty vegetable soup, easy one-pot meal.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 medium celery stalks, sliced
• 1 medium zucchini, diced
• 3 cloves garlic, minced
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 15-ounce can canned cannellini beans, drained and rinsed
• 1 15-ounce can canned red kidney beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup dry small pasta (such as ditalini or elbow)
• 1 piece bay leaf
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 0.25 cup grated Parmesan cheese, for serving
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes, or until the vegetables soften slightly.

Step 3

Stir in the diced zucchini and minced garlic, and cook for another 2 minutes until fragrant.

Step 4

Add the canned diced tomatoes (with their juices), vegetable broth, drained cannellini beans, drained kidney beans, green beans, dry pasta, bay leaf, Italian seasoning, salt, and black pepper.

Step 5

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the pasta is al dente and the vegetables are tender.

Step 6

Stir in the baby spinach and cook for another 2-3 minutes until wilted. Remove the bay leaf and discard it.

Step 7

Taste the soup and adjust the seasoning with additional salt or pepper if needed.

Step 8

Serve hot, topped with grated Parmesan cheese and fresh parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(3359.9g)

Amount per serving	% Daily Value*
Calories	2662.7

Total Fat 75.8g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 10.3g
Cholesterol 55.6mg	0%
Sodium 7880.4mg	0%
Total Carbohydrate 391.7g	0%
Dietary Fiber 70.4g	0%
Total Sugars 61.3g
Protein 116.1g	0%

Vitamin D 0IU	0%
Calcium 1551.1mg	0%
Iron 29.0mg	0%
Potassium 7067.8mg	0%

*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: 25.1%

Protein: 17.1%

Carbs: 57.7%