Description
A cozy, vegetable-loaded minestrone soup bursting with flavor, perfect for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
- 2 cups baby spinach or kale
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
- 1 cup small pasta (ditalini or elbow)
- Grated Parmesan for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, and celery. Sauté for 5–7 minutes until softened.
- Mix in the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, diced tomatoes, and Italian seasoning. Allow it to cook for 2–3 minutes, combining the flavors.
- Pour in the vegetable broth, then add in the zucchini, green beans, kidney beans, and great northern beans. Bring the mixture to a boil.
- Lower the heat and let it simmer for 15–20 minutes, allowing the flavors to meld beautifully.
- Add the pasta and cook until al dente, approximately 8–10 minutes.
- Stir in the baby spinach or kale in the last 2 minutes of cooking until wilted.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan if desired.
Notes
For a thicker soup, mash some of the beans against the side of the pot; this adds creaminess! Customize with your favorite vegetables and pasta.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg