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Minestrone Soup

Hearty Minestrone Soup to Warm Your Soul This Winter

This Minestrone Soup is a nourishing dish packed with seasonal vegetables and flavors, perfect for cozy winter dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra virgin olive oil Adds richness and depth.
  • 1 medium yellow onion Diced finely.
  • 2 medium carrots Diced into small pieces.
  • 2 stalks celery Diced evenly.
  • 2 cloves garlic Minced.
  • 1 medium zucchini Diced.
  • 1 cup green beans Diced.
  • 1 can diced tomatoes Include juices.
For the Broth
  • 6 cups vegetable broth Can substitute with chicken broth.
For the Protein
  • 1 can cannellini beans Drained and rinsed.
  • 1 can red kidney beans Drained and rinsed.
For the Pasta
  • 1 cup small pasta (Ditalini or Elbow) Choose gluten-free if needed.
For Flavoring
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf Remove before serving.
For Additional Nutrition
  • 4 cups fresh baby spinach Chop roughly.
  • to taste salt
  • to taste pepper
For Serving
  • 1/2 cup grated Parmesan cheese Sprinkle on top.
  • 1/4 cup fresh parsley Chop finely.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering. Add finely diced yellow onion, carrots, and celery, sauté for 6-8 minutes until softened.
  2. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Add 2 tablespoons of tomato paste and cook for 1-2 minutes until it darkens. Stir in a can of diced tomatoes, including juices.
  4. Pour in 6 cups of vegetable broth and add a bay leaf, 1 teaspoon each of dried oregano, basil, and thyme. Mix in diced zucchini and green beans, along with cannellini and red kidney beans.
  5. Bring to a gentle boil, then reduce heat and cover partially. Let simmer for about 20 minutes.
  6. Add 1 cup of small pasta to the pot, increase heat, and simmer uncovered for 7-10 minutes until pasta is al dente.
  7. Stir in the juice of half a lemon and roughly chopped fresh parsley. Adjust seasoning with salt and pepper as needed.
  8. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 38gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 400mgPotassium: 700mgFiber: 10gSugar: 7gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

For best results, use high-quality ingredients and adjust seasonings gradually as you cook.

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