Minestrone Soup
A hearty Italian vegetable soup with beans, pasta, and fresh herbs.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup chopped spinach
- Grated Parmesan cheese for serving
Nutrition Facts
320Calories
12gProtein
45gCarbs
8gFat
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Instructions
1
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
2
Add minced garlic and zucchini. Cook for another 2 minutes until fragrant.
3
Pour in diced tomatoes, cannellini beans, and vegetable broth. Stir well and bring to a boil.
4
Reduce heat to a simmer. Add oregano, basil, salt, and pepper. Let it cook for 20 minutes.
5
Add the pasta and cook for another 10 minutes or until pasta is al dente.
6
Stir in chopped spinach and cook for 2 minutes until wilted. Adjust seasoning if needed.
7
Serve hot, garnished with grated Parmesan cheese.
Chef's Tips
- Pasta Tip: Cook pasta separately and add it to individual bowls to prevent it from getting mushy in leftovers.
- Vegetable Variations: Feel free to add other vegetables like green beans, potatoes, or kale.
- Broth Options: Use chicken broth for a non-vegetarian version.
- Herb Freshness: Fresh basil or parsley can be added at the end for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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