Description
Minestrone Soup is a hearty Italian vegetable soup made with a variety of vegetables, beans, and pasta or rice. It’s a healthy and flavorful dish perfect for any season.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1 cup spinach or kale, chopped
- Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic, zucchini, and potato. Cook for an additional 3-4 minutes.
- Stir in diced tomatoes, kidney beans, cannellini beans, vegetable broth, water, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to a simmer and cook for 15 minutes, until vegetables are tender.
- Add pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
- Stir in spinach or kale and cook for another 2 minutes, until wilted.
- Serve hot, and optionally top with grated Parmesan cheese.
Notes
- Feel free to use any vegetables you have on hand, such as green beans, peas, or bell peppers.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- If you want to make the soup vegan, skip the Parmesan cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg