My My My Minestra Italian Vegetable Soup with Pasta
Dive into comforting flavors with "My My My Minestra Italian Vegetable Soup with Pasta," a hearty, nutrient-packed dish that showcases the best of Italian home cooking. Brimming with vibrant vegetables—like zucchini, green beans, and carrots—this one-pot wonder is simmered in aromatic herbs like basil and oregano for a richly flavored broth. Tender potatoes and baby spinach add substance, while al dente pasta brings a satisfying texture to every spoonful. Finished with a sprinkle of grated Parmesan and fresh parsley, this customizable soup is perfect for family dinners or meal prep. Quick to prepare and easy to love, this Minestra recipe offers a delicious way to warm up while enjoying a wholesome, Mediterranean-inspired feast. Keywords: Italian vegetable soup, Minestra recipe, healthy pasta soup, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 cups baby spinach
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 0.5 cup Parmesan cheese, grated (for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, and diced celery. Sauté for another 3-4 minutes until fragrant.
Add the diced zucchini, potatoes, and green beans to the pot, stirring well.
Pour in the canned diced tomatoes (with their liquid) and the vegetable broth.
Season with oregano, basil, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
While the soup is simmering, cook the small pasta in a separate pot according to the package instructions. Drain and set aside.
Once the vegetables are tender, stir in the baby spinach and cooked pasta. Cook for an additional 2-3 minutes until the spinach is wilted.
Taste and adjust the seasoning if needed.
Serve the Minestra hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 8317 mg | 362% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 64.9 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2051 mg | 158% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 7543 mg | 160% | |
*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.
