The Ospidillo Cafe Minestrone Soup
Warm your soul and tantalize your taste buds with The Ospidillo Cafe Minestrone Soup, a hearty, flavor-packed dish that celebrates the brilliance of fresh vegetables and aromatic herbs. This classic Italian-inspired soup starts with a fragrant medley of sautéed onion, carrots, celery, and garlic, building a rich base. A colorful array of zucchini, potatoes, green beans, and cannellini beans is simmered in a robust vegetable broth with vibrant diced tomatoes, dried oregano, and basil for comforting depth. Tender pasta and a final touch of fresh spinach elevate the texture, while optional grated Parmesan adds a savory finish. Perfect for cozy weeknight dinners or meal prep, this wholesome, one-pot wonder is ready in just an hour and yields six generous servings. Keywords: minestrone soup recipe, hearty vegetable soup, Italian soup with pasta, one-pot meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 2 medium Carrot (peeled and diced)
- 2 stalks Celery stalk (diced)
- 4 cloves Garlic (minced)
- 1 medium Zucchini (diced)
- 1 medium Potato (peeled and diced)
- 28 ounces Canned diced tomatoes
- 6 cups Vegetable broth
- 15 ounces Canned cannellini beans (rinsed and drained)
- 1 cup Green beans (trimmed and cut into 1-inch pieces)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Small pasta (like ditalini or elbow macaroni)
- 2 cups Fresh spinach (chopped)
- Grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
Stir in the diced zucchini and potato. Cook for 2-3 minutes to start softening the vegetables.
Add the canned diced tomatoes and their juices, vegetable broth, and canned cannellini beans to the pot. Stir to combine.
Add the green beans, dried oregano, dried basil, salt, and black pepper. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.
Stir in the small pasta and continue cooking for another 8-10 minutes, or until the pasta is tender.
Add the chopped fresh spinach and stir until wilted, about 1-2 minutes.
Taste and adjust seasoning as necessary.
Serve the soup hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 8755 mg | 381% | |
| Total Carbohydrate | 421.8 g | 153% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 74.6 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 8799 mg | 187% | |
*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.
