Minestrone
Warm, hearty, and brimming with vibrant flavors, this classic Minestrone recipe is a celebration of fresh, wholesome ingredients. Packed with a colorful medley of vegetables like zucchini, carrots, and green beans, along with tender cannellini beans and al dente pasta, this Italian-inspired soup is both nourishing and satisfying. Simmered in a fragrant broth infused with garlic, oregano, thyme, and a hint of savory bay leaf, every spoonful bursts with rich, comforting flavor. Finished with a handful of wilted baby spinach or kale, and optionally topped with fresh parsley and Parmesan cheese, this Minestrone is an ideal go-to for a cozy weeknight dinner or meal prep. Naturally vegetarian and easily customizable, it’s the perfect one-pot wonder to warm any table while highlighting healthy, seasonal ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups baby spinach or kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot 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 another 1 minute until fragrant.
Add the zucchini and green beans. Sauté for 3-4 minutes to allow the vegetables to begin softening.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the cannellini beans, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir well, then bring the mixture to a gentle boil.
Lower the heat to a simmer and cook uncovered for 20 minutes to allow the flavors to meld.
Stir in the small pasta and cook for an additional 8-10 minutes, or until the pasta is al dente.
Remove the bay leaf from the pot. Stir in the baby spinach or kale until wilted, about 2-3 minutes.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the minestrone into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 10.7 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1219 mg | 26% | |
*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.
