Minestre
Immerse yourself in the comforting embrace of classic Italian cuisine with Minestre, a hearty vegetable soup brimming with vibrant flavors and nourishing ingredients. Perfect for a cozy weeknight dinner or a wholesome lunch, this recipe blends sautéed onions, carrots, and celery with fresh zucchini, potatoes, and green beans, simmered in a robust vegetable broth infused with thyme and oregano. Tender cannellini beans, delicate pasta, and nutrient-packed spinach or kale add delightful texture and depth, while a sprinkle of fresh parsley and optional Parmesan cheese elevates every spoonful. Ready in just an hour, this one-pot wonder is a versatile, crowd-pleasing dish that showcases the beauty of seasonal vegetables and offers a comforting taste of home. Searching for hearty soups or simple Italian recipes? Minestre is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 medium Russet potato, peeled and diced
- 1 cup green beans, trimmed and chopped
- 3 large garlic cloves, minced
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini, potato, and green beans to the pot. Stir to combine.
Pour in the canned diced tomatoes (including their juice) and vegetable broth. Stir well.
Add the thyme, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Stir in the cannellini beans and pasta. Cook for an additional 8-10 minutes, or until the pasta is al dente.
Add the chopped spinach or kale and fresh parsley. Stir until wilted, about 2-3 minutes.
Taste and adjust seasonings, adding more salt or pepper if needed.
Serve hot with grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 8842 mg | 384% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 59.7 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2248 mg | 173% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 8161 mg | 174% | |
*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.
