Vegetable Minestrone
Warm, hearty, and brimming with vibrant flavors, this homemade Vegetable Minestrone is the ultimate comfort food that’s also packed with nutrition. Featuring a medley of fresh vegetables like zucchini, carrots, and celery, paired with kidney and cannellini beans for a protein boost, this classic Italian soup is simmered in rich vegetable broth with aromatic herbs like thyme and oregano. The addition of tender pasta and fresh leafy greens such as kale or spinach makes it a satisfying, wholesome meal perfect for any season. Ready in just 45 minutes, this one-pot wonder is easy to customize and pairs beautifully with crusty bread for a cozy, satisfying dinner. Garnish with Parmesan and parsley for an extra touch of flavor. Whether you’re looking for a light lunch or a meatless weeknight dinner, this minestrone is the perfect recipe to warm both body and soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 stalks, diced celery stalk
- 1 medium, diced zucchini
- 3 cloves, minced garlic
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned cannellini beans
- 1 cup, uncooked small pasta (e.g., elbow, ditalini)
- 2 cups, chopped kale or spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- for garnish grated Parmesan cheese (optional)
- for garnish fresh parsley (optional)
- for serving crusty bread (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the zucchini and minced garlic. Cook for another 3 minutes until fragrant.
Add the canned diced tomatoes (with their juices), vegetable broth, kidney beans, cannellini beans, thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
Add the uncooked pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is tender.
Stir in the chopped kale or spinach and allow it to wilt for 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the minestrone into bowls and garnish with grated Parmesan cheese and chopped parsley if desired. Serve with crusty bread on the side.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1324 mg | 28% | |
*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.
