Magic Minestrone
Warm, hearty, and bursting with flavor, Magic Minestrone is the ultimate comfort food that’s as nutritious as it is delicious. Packed with vibrant veggies like zucchini, kale, and carrots, along with protein-rich kidney and cannellini beans, this classic Italian soup is elevated with a touch of fresh basil pesto for a magical twist. Simmered to perfection with dried herbs, crushed tomatoes, and optional parmesan rind for added depth, this one-pot wonder is both filling and family-friendly. The inclusion of tender pasta shapes adds a satisfying texture, while a sprinkle of grated parmesan cheese on top makes each bowl irresistibly comforting. Ready in just an hour, this versatile, vegetarian-friendly recipe is perfect for meal prep and pairs beautifully with crusty bread. Whether you're looking for a cozy dinner or a nutritious lunch, Magic Minestrone will keep your taste buds and your soul warm.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 3 large garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 6 cups vegetable broth
- 2 cups kale, chopped (or spinach)
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup dried pasta (small shapes like ditalini or elbow)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper, freshly ground
- 1 piece parmesan rind (optional)
- 3 tablespoons fresh basil pesto
- 0.5 cup parmesan cheese, grated (for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened.
Stir in the zucchini, potato, and minced garlic. Cook for another 2-3 minutes until fragrant.
Add the crushed tomatoes, vegetable broth, thyme, oregano, bay leaf, and parmesan rind (if using). Stir well.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes.
Add the chopped kale (or spinach), kidney beans, and cannellini beans. Stir well and cook for another 5 minutes.
Stir in the dried pasta and cook according to the pasta package directions (usually 7-10 minutes) until al dente. Stir occasionally to prevent sticking.
Remove the bay leaf and parmesan rind from the pot. Taste and adjust seasoning with salt and black pepper.
Stir in the fresh basil pesto just before serving for a burst of flavor.
Ladle the minestrone into bowls and garnish with grated parmesan cheese if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1629 mg | 35% | |
*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.
