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–+ servings

Minestrone Soup Recipe

A hearty and nutritious Italian soup filled with seasonal vegetables, beans, and pasta, perfect for warming up on a chilly day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into pieces
  • 1 can diced tomatoes 14.5 oz
  • 4 cups vegetable broth
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 1 cup small pasta such as ditalini or elbow
For the Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
For the Garnish
  • 1 cup fresh spinach roughly chopped
  • 1/4 cup Parmesan cheese grated

Method
 

Cooking the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  2. Add the diced carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally.
  3. Stir in the green beans, diced tomatoes, vegetable broth, cannellini beans, oregano, basil, and bay leaf. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low and let it simmer for 20 minutes.
  5. Add the small pasta to the soup and cook according to package instructions until al dente, about 10 minutes.
  6. Stir in the chopped spinach and season with salt and black pepper to taste. Remove the bay leaf before serving.
Serving the Soup
  1. Ladle the soup into bowls and top with grated Parmesan cheese.
  2. Serve hot with crusty bread on the side for a complete meal.

Nutrition

Calories: 280kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 2gSodium: 600mgFiber: 10gSugar: 6g

Notes

You can customize this minestrone soup with any seasonal vegetables you have on hand. For a heartier version, add more beans or use whole grain pasta.

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