Tuscan Minestrone
Warm, hearty, and brimming with rustic Italian flavors, this Tuscan Minestrone is the ultimate comfort food. Packed with a vibrant medley of fresh vegetables like zucchini, carrots, and spinach, this classic soup is elevated with creamy cannellini and red kidney beans for a filling, protein-rich dish. Infused with fragrant herbs like rosemary, thyme, and oregano, and thickened with al dente pasta, every spoonful delivers a taste of Tuscany. Simmered in a savory vegetable broth and finished with a sprinkle of Parmesan cheese, this one-pot, crowd-pleasing recipe is perfect for cozy weeknight dinners or meal prepping. Ready in just one hour, this nutrient-packed soup is a must-try for those who crave wholesome, soul-warming cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 whole yellow onion, diced
- 2 whole celery stalks, diced
- 2 whole carrots, diced
- 1 whole zucchini, diced
- 3 whole garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary
- 2 cups fresh spinach leaves
- 1 cup small pasta (e.g., ditalini)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups parmesan cheese, grated
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the garlic and cook for an additional minute until fragrant.
Add the diced zucchini to the pot and stir to combine.
Pour in the crushed tomatoes and vegetable broth, mixing well.
Add the cannellini beans, kidney beans, thyme, oregano, and the sprig of rosemary.
Stir to combine, then bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let simmer for 20 minutes.
After 20 minutes, add the small pasta to the pot and stir. Cook for an additional 8-10 minutes, or until the pasta is al dente.
Remove the sprig of rosemary before serving.
Stir in the fresh spinach leaves, allowing them to wilt for 1-2 minutes.
Season with salt and black pepper to taste.
Serve hot, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 12.8 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1514 mg | 32% | |
*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.
