Minestrone Soup
Warm up your chilly evenings with a comforting bowl of minestrone soup. Bursting with fresh vegetables, hearty beans, and fragrant herbs, this recipe is not just a meal—it’s an experience that encourages gathering and sharing. Perfect for weeknight dinners or special occasions, this vibrant soup is easy to prepare and packed with flavors that will delight your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 (14 oz) can diced tomatoes in juice
- 4 cups low-sodium vegetable broth
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup small pasta (like ditalini)
- 2 cups fresh spinach or kale
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Stir in garlic and zucchini; cook for an additional minute until fragrant.
- Add diced tomatoes and vegetable broth; bring to a gentle simmer.
- Mix in kidney beans and pasta; cook according to pasta package instructions (8–10 minutes).
- Stir in spinach or kale during the last minute of cooking until wilted. Season with oregano, basil, salt, and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg