Minestrone Soup

Nutriscore Rating: 83/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 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

9 steps

1. Heat olive oil in a large pot over medium heat.

2. Add the diced onion, garlic, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.

3. Stir in the zucchini and green beans. Cook for another 3-4 minutes.

4. 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.

5. Reduce the heat to low, cover, and let the soup simmer gently for 20 minutes.

6. Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.

7. 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.

8. Taste and adjust seasoning with additional salt and pepper if needed.

9. Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.

Nutrition Facts

1 serving (3423.5g)

Calories		2159
% Daily Value*
Total Fat		49.2 g	63%
	Saturated Fat	9.0 g	45%
	Polyunsaturated Fat	6.9 g
Cholesterol		3 mg	1%
Sodium		7386 mg	321%
Total Carbohydrate		348.2 g	127%
	Dietary Fiber	81.1 g	290%
	Total Sugars	51.5 g
Protein		100.1 g	200%
Vitamin D		0.0 mcg	0%
Calcium		983 mg	76%
Iron		31.9 mg	177%
Potassium		7702 mg	164%

*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.

Source of Calories

Fat: 442 cal (19.8%%)

Protein: 400 cal (17.9%%)

Carbs: 1392 cal (62.3%%)