Veggie Minestrone
Warm, hearty, and packed with wholesome ingredients, this Veggie Minestrone is the ultimate comfort food that’s as nutritious as it is delicious. Brimming with fresh vegetables like zucchini, carrots, and green beans, along with protein-rich kidney and cannellini beans, this one-pot soup offers a satisfying medley of flavors and textures. Simmered in a fragrant tomato-vegetable broth infused with oregano and basil, this classic Italian-inspired recipe is elevated with tender pasta and a leafy green finish of spinach or kale. Perfect for meal prep or a cozy family dinner, it’s ready in just 50 minutes and serves up to six. Serve it with a sprinkle of Parmesan for an optional cheesy touch and pair it with crusty bread for a complete meal. Healthy, filling, and easy to make, this dish is a must-try for anyone craving an effortless vegetarian dinner idea! Keywords: veggie minestrone, vegetarian soup recipe, hearty vegetable soup, Italian minestrone, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrot
- 2 diced Celery stalks
- 3 minced Garlic cloves
- 1 medium, diced Zucchini
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 1 28-ounce can Canned diced tomatoes
- 6 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 15-ounce can, drained and rinsed Canned kidney beans
- 1 15-ounce can, drained and rinsed Canned cannellini beans
- 1 cup Small pasta (e.g., ditalini or elbow)
- 2 cups, chopped Spinach or kale leaves
- 0.25 cup, grated (optional for serving) Parmesan cheese
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, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the zucchini and green beans, and cook for an additional 3 minutes.
Pour in the canned diced tomatoes (including the juice), vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 15 minutes.
Stir in the kidney beans, cannellini beans, and small pasta. Let the soup continue to simmer for 8-10 minutes, or until the pasta is tender.
Add the chopped spinach or kale to the pot and cook for 2-3 minutes, until wilted.
Taste the soup and adjust salt and pepper, if needed.
Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 11.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1296 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.
