Vegetarian Minestrone Soup
Warm up your kitchen and your soul with this hearty and wholesome Vegetarian Minestrone Soup, a colorful medley of fresh vegetables, tender pasta, and protein-packed cannellini beans simmered in a robust herb-infused tomato broth. Loaded with nutritious ingredients like zucchini, green beans, carrots, and baby spinach, this Italian classic is as satisfying as it is nourishing. Perfect for busy weeknights, it comes together in under an hour and is easy to customize with your favorite seasonal produce. Serve it hot with a sprinkle of fresh parsley and optional Parmesan cheese for a comforting, flavor-packed meal that will leave everyone asking for seconds. Ideal for meal prep or cozy family dinners, this vegetarian soup is a must-try for lovers of homemade, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 2 cups fresh baby spinach
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese, grated (optional, for garnish)
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 are softened.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the diced zucchini and green beans to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Add the cannellini beans, dried oregano, dried basil, salt, and black pepper. Bring the soup to a boil.
Reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld together.
Stir in the pasta and cook according to the pasta's package instructions (typically 8–10 minutes) until tender.
Once the pasta is cooked, stir in the fresh spinach and cook for 1–2 minutes until wilted.
Taste the soup and adjust the seasonings if necessary.
Garnish with chopped parsley and grated Parmesan cheese (if using) before serving.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 7012 mg | 305% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 62.2 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 7250 mg | 154% | |
*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.
