Description
This hearty Minestrone Soup is loaded with fresh vegetables, beans, and pasta. It’s healthy, comforting, and perfect for a quick weeknight meal or meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup small pasta (ditalini or elbow)
2 cups fresh spinach or kale
Fresh parsley, for garnish
Grated Parmesan (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook 1–2 minutes until fragrant.
2. Stir in zucchini, green beans, diced tomatoes, oregano, basil, salt, and pepper. Cook 3–4 minutes.
3. Add vegetable broth and cannellini beans. Bring to a boil, then simmer for 15–20 minutes until vegetables are tender.
4. Add pasta and cook until al dente, stirring occasionally.
5. Stir in spinach or kale and cook 2–3 minutes until wilted. Adjust seasoning to taste.
6. Ladle into bowls, garnish with parsley, and sprinkle with Parmesan if desired.
Notes
Refrigerate leftovers up to 4 days. Freeze without pasta for up to 3 months. Add freshly cooked pasta when serving. Reheat on stovetop for best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 180
- Sugar: 6g
- Sodium: 560mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg