Welcome Home Minestrone Soup
Warm up your kitchen and your soul with this comforting Welcome Home Minestrone Soup, a hearty and wholesome one-pot meal that's perfect for any season. Bursting with vibrant vegetables like zucchini, green beans, and spinach, along with tender beans, savory herbs, and a satisfying touch of pasta, this classic Italian-inspired soup is both nutritious and filling. Simmered in a flavorful vegetable broth with the aromatic goodness of garlic, onion, and dried herbs, this recipe offers a cozy blend of textures and flavors in every spoonful. Ready in just an hour with minimal prep, it's ideal for weeknight dinners or make-ahead meal planning. For the perfect finishing touch, top each bowl with grated Parmesan and fresh parsley, and enjoy a warm, homemade hug in the form of soup.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 cup Green beans, trimmed and chopped
- 14.5 ounces Diced tomatoes (canned)
- 6 cups Vegetable broth
- 15 ounces White beans (cannellini or navy), drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Pasta (small shapes such as elbow or ditalini)
- 2 cups Fresh spinach or kale, chopped
- 0.5 cup Parmesan cheese, grated (optional, for serving)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
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 begin to soften.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the diced zucchini and green beans to the pot, cooking for another 3-4 minutes.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Add the white beans, kidney beans, oregano, basil, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Stir in the pasta and let it cook in the soup for 8-10 minutes, until al dente.
Add the chopped spinach or kale to the pot and cook for an additional 2-3 minutes, until the greens are wilted.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and sprinkle with grated Parmesan cheese and fresh parsley, if desired. Serve warm and enjoy.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 10.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1470 mg | 31% | |
*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.
