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–+ servings

Minestrone Soup

A hearty Italian soup made with seasonal vegetables, beans, and pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks celery diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into pieces
  • 1 cup spinach fresh or frozen
Liquids
  • 6 cups vegetable broth
  • 1 can diced tomatoes 14.5 oz
Pasta and Beans
  • 1 cup canned kidney beans drained and rinsed
  • 1 cup small pasta such as ditalini or elbow
Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Garnish
  • 1/4 cup parmesan cheese grated

Method
 

Prepare the Vegetables
  1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent, about 5 minutes.
  2. Add the carrots and celery, and cook for another 5 minutes until they begin to soften.
Cook the Soup
  1. Stir in the zucchini, green beans, vegetable broth, and diced tomatoes. Bring to a boil.
  2. Reduce heat and let simmer for 10 minutes.
  3. Add the kidney beans, pasta, spinach, oregano, basil, salt, and pepper. Cook for an additional 10-15 minutes, or until the pasta is tender.
Serve
  1. Ladle the soup into bowls and garnish with grated parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 10gFat: 4gSaturated Fat: 1gFiber: 8gSugar: 4g

Notes

Feel free to add any seasonal vegetables you have on hand. This soup is very versatile.

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