Yet Another Minestrone
Warm, hearty, and packed with vibrant vegetables, "Yet Another Minestrone" is your go-to recipe for a classic Italian soup that never fails to impress. This wholesome dish combines a medley of fresh ingredients like zucchini, baby spinach, and green beans with creamy cannellini and kidney beans for satisfying protein and texture. Infused with the comforting flavors of oregano, basil, and a hint of garlic, the rich broth pairs beautifully with tender pasta for a full-bodied taste in every spoonful. Ready in just one hour, this easy-to-make soup is perfect for weeknight dinners or meal prep, serving up to six generous portions. Whether garnished with freshly grated Parmesan or enjoyed on its own, this minestrone is a nutrient-packed bowl of comfort that’s both vegetarian-friendly and endlessly customizable. Don’t forget to serve it alongside crusty bread to soak up every last drop!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrot
- 2 diced celery stalks
- 1 medium, diced zucchini
- 4 cloves, minced garlic
- 28 ounces crushed tomatoes
- 6 cups vegetable broth
- 15 ounces, drained and rinsed cannellini beans
- 15 ounces, drained and rinsed kidney beans
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 cup dried pasta (elbow or small shells)
- 2 cups, loosely packed baby spinach
- 0.25 cup, chopped fresh parsley
- 0.5 cup (optional, for serving) grated Parmesan cheese
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the zucchini and garlic and cook for 2 more minutes until fragrant.
Add the crushed tomatoes, vegetable broth, cannellini beans, kidney beans, and green beans to the pot. Stir well to combine.
Season with dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Stir in the dried pasta and continue to simmer for another 10 minutes, or until the pasta is tender.
Add the baby spinach and fresh parsley. Stir until the spinach is wilted, about 2 minutes.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the hot soup into bowls and sprinkle with grated Parmesan cheese, if using. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 14.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1543 mg | 33% | |
*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.
