Description
This hearty minestrone soup is loaded with vegetables, beans, pasta, and herbs in a rich tomato broth—comforting, filling, and perfect for a wholesome family meal.
Ingredients
Vegetables:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped into 1-inch pieces
Other:
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Fresh parsley and Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
- Add garlic, zucchini, and green beans. Cook for another 3–4 minutes.
- Stir in diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add beans and pasta, then simmer another 10 minutes until pasta is cooked al dente.
- Stir in spinach or kale just before serving.
- Garnish with parsley and Parmesan cheese. Serve hot with crusty bread.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- For more flavor, add a Parmesan rind while simmering.
- Freezes well without the pasta (add fresh pasta when reheating).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup / Main Course / Vegetarian
- Method: Sautéing / Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 920mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
