Spinach Minestrone Soup
Warm up with a comforting bowl of Spinach Minestrone Soup, a wholesome medley of fresh vegetables, tender pasta, and nutrient-packed spinach simmered in a flavorful tomato and vegetable broth. This hearty and healthy classic is loaded with vibrant ingredients like carrots, zucchini, celery, and cannellini beans, all infused with fragrant herbs including oregano and basil. Perfect for weeknight dinners, this easy one-pot recipe comes together in just 45 minutes, making it an ideal choice for busy households. Serve it warm, garnished with fresh parsley and a sprinkle of grated Parmesan cheese, for a cozy, satisfying meal that’s as nutritious as it is delicious. Whether you're searching for a vegetarian dinner idea or a soul-soothing soup, this Spinach Minestrone Soup is sure to become a family favorite.
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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
- 1 14-ounce can Crushed tomatoes
- 6 cups Vegetable broth
- 1 15-ounce can Cannellini beans, rinsed and drained
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Spinach leaves, chopped
- 1 cup Small pasta (e.g., ditalini or elbow macaroni)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 2 tablespoons Grated Parmesan cheese (optional for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots, celery, and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the crushed tomatoes, vegetable broth, cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Add the small pasta to the pot and cook for 8-10 minutes (or according to package instructions), stirring occasionally to prevent sticking.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach wilts.
Taste and adjust seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6301 mg | 274% | |
| Total Carbohydrate | 385.0 g | 140% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 58.3 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1051 mg | 81% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 8000 mg | 170% | |
*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.
