Spinach Minestrone
Warm up your soul with this hearty and nutritious Spinach Minestrone, a vibrant Italian-inspired soup loaded with fresh vegetables, tender beans, and al dente pasta shells. This one-pot wonder combines nutrient-packed spinach, sweet carrots, zucchini, and aromatic herbs like oregano and thyme, simmered in a rich vegetable broth for a comforting, wholesome flavor. Topped with a sprinkle of Parmesan cheese and fresh parsley, this easy-to-make soup is perfect for weeknight dinners or meal prep, serving as a satisfying vegetarian option that's both healthy and delicious. Ready in under an hour, Spinach Minestrone is a must-try for anyone seeking a flavorful way to enjoy a bowlful of nourishment.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 medium carrot
- 2 medium celery stalks
- 1 medium zucchini
- 1 15-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans
- 1 15-ounce can kidney beans
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup small pasta shells
- 6 cups baby spinach leaves
- 3 tablespoons fresh parsley
- 0.25 cup Parmesan cheese
Instructions
Heat the olive oil in a large soup pot over medium heat.
Dice the yellow onion and mince the garlic cloves. Add both to the pot and sauté for 3-4 minutes until softened.
Dice the carrots, celery, and zucchini into small cubes. Add them to the pot and cook for 5 minutes, stirring occasionally.
Pour in the diced tomatoes and vegetable broth. Stir to combine.
Drain and rinse the cannellini and kidney beans. Add them to the pot along with the oregano, thyme, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, stirring occasionally.
Add the pasta shells to the pot and cook for an additional 8-10 minutes, or until the pasta is tender.
Stir in the baby spinach leaves and let them wilt for 2-3 minutes.
Taste the soup and adjust seasoning as needed with additional salt or pepper.
Remove the bay leaf and discard. Garnish the soup with freshly chopped parsley and a sprinkle of Parmesan cheese before serving.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 10891 mg | 474% | |
| Total Carbohydrate | 449.9 g | 164% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 69.1 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1307 mg | 101% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 8329 mg | 177% | |
*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.
