Description
Warm your soul with a bowl of classic minestrone soup. This comforting dish features a medley of vibrant vegetables, hearty beans, and tender pasta, all simmered in a flavorful broth. It’s perfect for chilly evenings or when you need a nourishing meal that brings back fond memories. Easy to make and adaptable with seasonal ingredients, this recipe is sure to become a family favorite.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes in juice
- 4 cups low-sodium vegetable broth
- 1 cup ditalini pasta (or small shells)
- 1 can (15 oz) kidney beans or cannellini beans, drained and rinsed
- 2 cups fresh spinach or kale
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, carrots, and celery for about 5-7 minutes until softened.
- Add minced garlic and diced zucchini; cook for an additional 1-2 minutes until fragrant.
- Stir in the canned tomatoes and vegetable broth; bring to a gentle boil.
- Add the drained beans and pasta; reduce heat to simmer for 10-12 minutes until pasta is al dente.
- Just before serving, stir in fresh spinach or kale until wilted. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg