Minestrone Macaroni Ii
Dive into a bowl of hearty, nutritious comfort with Minestrone Macaroni II, a vibrant twist on the classic Italian soup that’s packed with fresh vegetables, tender macaroni, and protein-rich beans. Featuring a rich medley of ingredients like zucchini, carrots, green beans, and baby spinach, this satisfying dish combines the rustic charm of a vegetable-packed minestrone with the coziness of pasta. Simmered in a flavorful vegetable broth infused with oregano and basil, every spoonful is brimming with taste and wholesome goodness. Ready in just 50 minutes, this versatile one-pot recipe is perfect for weeknight dinners or meal prep, serving up to six portions. Customize it with a sprinkle of salty Parmesan for an irresistible finishing touch. Whether you’re craving a warming vegetarian meal or looking to add more veggies to your diet, Minestrone Macaroni II is a simple, soul-soothing choice for any occasion!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 3 cloves, minced garlic
- 2 medium-sized, diced carrots
- 2 diced celery stalks
- 1 medium-sized, diced zucchini
- 15 ounces, canned diced tomatoes
- 5 cups vegetable broth
- 1 cup dry macaroni pasta
- 15 ounces, canned and rinsed kidney beans
- 1 cup, chopped green beans
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 cup, grated (optional for garnish) parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini to the pot and cook for 3 minutes to combine flavors.
Stir in the canned diced tomatoes (including their juices), vegetable broth, dried oregano, and dried basil.
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Add the dry macaroni pasta to the pot and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
Stir in the rinsed kidney beans, chopped green beans, and baby spinach. Cook for 3-4 minutes until the green beans are tender and the spinach is wilted.
Season the soup with salt and black pepper to taste.
Ladle the minestrone macaroni into bowls. Garnish with grated parmesan cheese, if desired, and serve hot.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 9635 mg | 419% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 76.0 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1242 mg | 96% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7138 mg | 152% | |
*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.
