Description
This hearty and flavorful Minestrone Soup is packed with fresh vegetables, beans, pasta, and a rich tomato broth, making it the perfect comfort food for any season. A classic Italian soup, it’s easily customizable with your favorite veggies and herbs. This wholesome soup is perfect for meal prep, and you can even make it vegan by skipping the cheese. It’s both filling and nutritious, ideal for a cozy dinner or lunch.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped (or 1 can, drained)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 cup small pasta (like elbow macaroni, ditalini, or shells)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 tablespoon balsamic vinegar (optional, for added depth of flavor)
- 1/2 cup fresh spinach or kale, chopped
- Grated Parmesan cheese for serving (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
-
Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent. -
Add the Other Vegetables:
Add the zucchini, green beans, diced tomatoes, and both types of beans to the pot. Stir to combine. -
Add Broth and Seasonings:
Pour in the vegetable broth, and add basil, oregano, salt, pepper, and bay leaf. Stir everything together, and bring the soup to a boil. -
Cook the Pasta:
Once boiling, reduce the heat to a simmer and add the pasta. Let it cook for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. -
Add Greens:
Stir in the spinach or kale, and let it cook for another 2-3 minutes until wilted and tender. -
Finish the Soup:
Once the pasta is cooked and the greens are wilted, remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, or a splash of balsamic vinegar if desired. -
Serve:
Ladle the soup into bowls. Top with grated Parmesan cheese and fresh basil or parsley if desired. Serve with crusty bread for a complete meal.
Notes
- This soup is very versatile—feel free to add or substitute any vegetables you like, such as spinach, leeks, or potatoes.
- To make this soup vegan, simply skip the Parmesan cheese or use a plant-based alternative.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—just be sure to freeze it before adding the pasta, as it can become mushy when reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Italian, Vegetarian
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg