Modern Minestrone
Warm up with a bowl of Modern Minestrone, a contemporary twist on the classic Italian soup that’s loaded with fresh vegetables, hearty beans, and tender pasta. This comforting recipe combines vibrant zucchini, carrots, celery, and nutrient-packed baby spinach with aromatic herbs like thyme, oregano, and bay leaf, creating a flavorful broth that’s as nutritious as it is satisfying. A dollop of basil pesto and a sprinkle of Parmesan cheese elevate the dish, adding a burst of fresh, savory flavor to every bite. Ready in just an hour and perfect for meal prep or family dinners, this Italian-inspired soup is wholesome, versatile, and endlessly comforting. Pair it with crusty bread for a complete meal your family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 2 cups baby spinach
- 14 ounces canned diced tomatoes
- 1 cup cooked cannellini beans
- 1 cup small pasta (e.g. ditalini or macaroni)
- 6 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons basil pesto
- 0.25 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 5-6 minutes, stirring frequently.
Add the zucchini and cook for an additional 3-4 minutes.
Pour in the canned diced tomatoes and stir until well combined.
Add the vegetable stock, thyme, oregano, bay leaf, salt, and black pepper. Let the soup come to a gentle boil.
Reduce the heat to a simmer and cook for 20 minutes, allowing the flavors to meld.
Add the pasta and cooked cannellini beans to the pot. Simmer for another 8-10 minutes, or until the pasta is al dente.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish each with a drizzle of basil pesto and a sprinkle of grated Parmesan cheese.
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 9170 mg | 399% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 74.5 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1264 mg | 97% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 7561 mg | 161% | |
*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.
