Main Dish Minestrone
Warm, hearty, and brimming with vibrant, wholesome flavors, Main Dish Minestrone is the ultimate comfort food that's as nourishing as it is delicious. This classic Italian-inspired soup is a medley of colorful vegetables like zucchini, green beans, and spinach, combined with tender beans, aromatic herbs, and hearty pasta for a satisfying one-pot meal. With just 20 minutes of prep, this recipe comes together effortlessly, simmering to perfection in under an hour. Perfect for vegetarians, it's a wonderfully customizable dish that can be made vegan or enriched with a sprinkle of Parmesan cheese. Serve it with crusty bread or a crisp side salad for a complete, nutritious dinner that will please the entire family.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons dried thyme
- 1 cup small pasta shells or elbow macaroni
- 3 cups fresh spinach, roughly chopped
- 0.5 cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and cook for 5–7 minutes until the vegetables are softened.
Stir in the minced garlic, zucchini, and green beans, and cook for another 2–3 minutes.
Add the canned diced tomatoes with their juices, vegetable broth, cannellini beans, kidney beans, oregano, basil, thyme, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, uncovered.
Stir in the pasta and continue to simmer for an additional 10 minutes, or until the pasta is tender.
Add the chopped spinach and cook for 2–3 minutes, just until wilted.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the minestrone into bowls and optionally top with grated Parmesan cheese and fresh parsley.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 22% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 11.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 340 mg | 26% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1602 mg | 34% | |
*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.
