Minestrone with Mushrooms and Feta
Elevate your soup game with this hearty and flavorful Minestrone with Mushrooms and Feta. Packed with fresh vegetables like zucchini, carrots, and spinach, this recipe takes the classic Italian soup to new heights with the earthy richness of button mushrooms and a tangy topping of crumbled feta cheese. Simmered in a well-seasoned vegetable broth with aromatic herbs like oregano and thyme, every spoonful is a comforting medley of vibrant flavors and textures. A splash of small pasta and a fresh parsley garnish complete this wholesome dish, making it an ideal option for weeknight dinners or meal prep. Ready in under an hour, this nutritious, vegetarian soup is a one-pot wonder that balances simplicity with gourmet flair!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 8 ounces Button mushrooms, sliced
- 1 medium Zucchini, diced
- 14.5 ounces Canned diced tomatoes
- 6 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Small pasta (e.g., ditalini or elbow)
- 2 cups Fresh spinach, roughly chopped
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes until they are softened and fragrant.
Stir in the minced garlic and sliced mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add the diced zucchini and canned tomatoes with their juices to the pot. Stir to combine.
Pour in the vegetable broth, then stir in the dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover partially and let the soup cook for 15 minutes, allowing the flavors to meld.
Add the small pasta to the pot and cook uncovered for 8-10 minutes, or until the pasta is tender.
Stir in the chopped spinach and let it wilt for 2 minutes.
Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and sprinkle each serving with crumbled feta cheese.
Garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 7875 mg | 342% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 59.3 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1232 mg | 95% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6498 mg | 138% | |
*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.
