Quick Minestrone
Warm up your weeknight meals with this hearty and satisfying Quick Minestrone, a vibrant vegetable-packed soup that's ready in just 40 minutes! Perfect for busy evenings, this classic Italian dish combines tender onions, carrots, celery, zucchini, and savory garlic with a comforting base of vegetable broth and canned tomatoes. The addition of cannellini beans, small pasta shapes, and a sprinkle of dried herbs infuses every bite with rich, aromatic flavors, while baby spinach adds a fresh, nutrient-packed twist. Top it off with optional grated Parmesan for a cozy, restaurant-worthy finish. Whether served as a wholesome main course or a delightful starter, this one-pot wonder is a quick and healthy way to enjoy a bowl of comfort. Keywords: Quick Minestrone, vegetable soup, Italian recipe, one-pot meal, healthy dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup dried pasta (small shapes like ditalini or elbow)
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the zucchini and minced garlic. Cook for another 2-3 minutes until the garlic is fragrant.
Pour in the vegetable broth and canned diced tomatoes (with their juices). Stir to combine.
Add the cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
Stir in the dried pasta and reduce the heat to a simmer. Cook for about 10 minutes or until the pasta is al dente.
Add the baby spinach to the pot. Stir and cook for 1-2 minutes until the spinach wilts.
Taste and adjust seasonings, adding more salt or pepper if needed.
Ladle the minestrone into bowls and serve hot. Garnish with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 6667 mg | 290% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 52.8 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1416 mg | 109% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 6350 mg | 135% | |
*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.
