Description
A hearty and nutritious minestrone soup packed with vegetables, pasta, and beans. Perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup chopped spinach
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and zucchini. Cook for 2 minutes.
- Add diced tomatoes, vegetable broth, beans, pasta, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 10-12 minutes until pasta is tender.
- Add spinach and cook for 2 more minutes.
- Season with salt and pepper.
- Serve hot with grated Parmesan cheese.
Notes
- Use gluten-free pasta if needed.
- Add more broth if you prefer a thinner soup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg