Tuscan Minestrone Soup
Warm your soul with this hearty Tuscan Minestrone Soup, a rustic Italian classic brimming with vibrant flavors and wholesome ingredients. This nutrient-packed recipe combines tender vegetables like zucchini, carrots, and kale with creamy cannellini beans, soft potatoes, and al dente pasta, all simmered in a rich vegetable broth infused with aromatic oregano and thyme. With just 20 minutes of prep time, this one-pot wonder is perfect for busy weeknights or cozy family dinners. Serve it with a sprinkle of grated Parmesan for an extra touch of indulgence, and pair it with crusty bread for the ultimate comforting meal. Whether you're seeking a healthy, satisfying option or looking to elevate your soup game, this Tuscan Minestrone Soup is guaranteed to delight.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 3 garlic cloves, minced
- 14 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 15 ounces cannellini beans, canned, drained and rinsed
- 2 cups kale, chopped
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced zucchini, potato, oregano, thyme, and bay leaf. Stir to combine.
Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
Reduce the heat to low and simmer for 15 minutes, allowing the vegetables to tenderize.
Add the cannellini beans and chopped kale to the pot. Simmer for another 5 minutes.
Stir in the pasta and continue simmering until the pasta is al dente, approximately 8-10 minutes.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.0 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1264 mg | 27% | |
*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.
