Minestrone Soup
Warm, hearty, and brimming with garden-fresh vegetables, Minestrone Soup is a classic one-pot comfort food that’s as nourishing as it is flavorful. This wholesome recipe combines sautéed onions, garlic, celery, and carrots as the aromatic base, while zucchini, green beans, and nutrient-packed spinach add vibrant color and texture. A rich broth of vegetable stock, diced tomatoes, and a medley of tender kidney and cannellini beans is perfectly seasoned with Italian herbs and a touch of black pepper. Finished with al dente pasta for added heartiness, this vegetarian soup is incredibly versatile and easy to prepare in under an hour. Serve it with a sprinkle of grated Parmesan and fresh parsley for a satisfying, crowd-pleasing meal perfect for any season. Whether you're looking for a simple weeknight dinner or a go-to healthy meal prep recipe, Minestrone Soup hits all the right notes.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups vegetable broth
- 1 28-ounce can diced tomatoes (canned, with juice)
- 1 15-ounce can red kidney beans (canned, drained and rinsed)
- 1 15-ounce can white cannellini beans (canned, drained and rinsed)
- 2 teaspoons dried Italian seasoning
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- grated Parmesan cheese (for garnish, optional)
- fresh parsley, chopped (for garnish, optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, garlic, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the zucchini and green beans. Cook for another 3-4 minutes.
Add the vegetable broth, diced tomatoes, red kidney beans, white cannellini beans, Italian seasoning, bay leaf, salt, and black pepper. Stir to combine and bring the soup to a simmer.
Reduce the heat to low, cover, and let the soup simmer gently for 20 minutes.
Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
After the soup has simmered, remove the bay leaf and stir in the cooked pasta and fresh spinach. Let the soup cook for another 2-3 minutes to wilt the spinach.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 12.5 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1370 mg | 29% | |
*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.
