Description
Warm up with a comforting bowl of homemade Minestrone Soup filled with hearty vegetables, beans, and pasta in a flavorful broth. This classic Italian soup is easy to make and perfect for a cozy meal.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 zucchini (chopped)
- 1 small russet potato (peeled and diced)
Seasonings and Broth:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 (14.5-ounce) can diced tomatoes with juice
- 4 cups vegetable broth
Beans and Pasta:
- 1 (15-ounce) can red kidney beans (drained and rinsed)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 cup small pasta (like ditalini)
Additional Ingredients:
- 2 cups chopped fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Vegetable Base: Heat olive oil in a large pot. Add onion, cook until softened. Stir in garlic, carrots, and celery; cook for 5 minutes.
- Add Seasonings and Broth: Add zucchini, potato, oregano, basil, thyme, bay leaf, tomatoes, and broth. Simmer for 15 minutes.
- Include Beans and Pasta: Add kidney beans, cannellini beans, and pasta. Simmer for 10-12 minutes until tender.
- Finish Soup: Stir in spinach, cook for 2 minutes. Season with salt and pepper. Remove bay leaf before serving. Serve hot with Parmesan cheese.
Notes
- You can substitute kale for spinach or use other vegetables like green beans or peas.
- For a gluten-free version, use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
