Description
Traditional Italian Minestrone Soup is a hearty vegetable-based soup made with beans, pasta, and a rich tomato broth. Packed with seasonal vegetables and Italian herbs, it is a comforting, nutritious, and filling one-pot meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, chopped
- 1 cup green beans, chopped
- 1 can diced tomatoes (14 oz)
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup small pasta (ditalini or elbow)
- 2 cups spinach or kale
- 1 tablespoon fresh parsley
- 1/4 cup Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
- Add garlic, zucchini, and green beans and cook briefly.
- Stir in diced tomatoes and tomato paste.
- Add vegetable broth, beans, herbs, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until tender.
- Stir in spinach or kale until wilted.
- Adjust seasoning and serve with parsley and Parmesan.
Notes
- Cook pasta separately for better texture when storing leftovers.
- Add seasonal vegetables for variety.
- Soup thickens over time; add broth when reheating if needed.
- Allow flavors to rest for best taste.
- Great for meal prep and freezing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
