Minestrone Soup Italian Vegetable Soup
Warm, hearty, and bursting with vibrant flavors, this Minestrone Soup is the ultimate Italian vegetable soup that brings comfort to your table. Packed with a medley of fresh vegetables like carrots, zucchini, and green beans, along with protein-rich kidney and great northern beans, this recipe is both satisfying and nutritious. An aromatic blend of dried oregano, basil, and thyme infuses each spoonful with authentic Italian flavor, while tender pasta adds a cozy, filling touch. Finished with optional baby spinach and a sprinkle of Parmesan cheese, this one-pot wonder is perfect for weeknight dinners or meal prepping. Ready in under an hour, this classic soup is naturally vegetarian and can easily be adapted for vegan diets, making it a versatile addition to your recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 6 cups vegetable broth
- 15 ounces kidney beans (canned), drained and rinsed
- 15 ounces great northern beans (canned), drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 cup elbow pasta (or small pasta of choice)
- 2 cups baby spinach leaves (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional Parmesan cheese (grated, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5-6 minutes until softened.
Stir in the diced zucchini and minced garlic. Cook for an additional 2-3 minutes, stirring occasionally.
Add the canned diced tomatoes and their juices, vegetable broth, kidney beans, great northern beans, and green beans. Stir to combine.
Season with oregano, basil, thyme, salt, and black pepper. Bring the soup to a simmer over medium-high heat.
Once the soup reaches a gentle simmer, reduce the heat to medium-low and cook uncovered for about 20 minutes, allowing the flavors to meld together.
Stir in the pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender.
If using baby spinach, add it to the soup during the last 2-3 minutes of cooking. Stir until the spinach wilts.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 8262 mg | 359% | |
| Total Carbohydrate | 447.7 g | 163% | |
| Dietary Fiber | 88.1 g | 315% | |
| Total Sugars | 68.5 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 8599 mg | 183% | |
*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.
