Description
A classic Italian dish, Minestrone Soup is a hearty, vegetable-packed soup that's both nutritious and satisfying. Perfect for chilly days, it's made with seasonal vegetables, beans, pasta, and a savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 potato, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta (like elbow macaroni)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened (about 5 minutes).
- Add garlic, zucchini, and potato, and cook for another 3 minutes.
- Stir in the diced tomatoes, beans, vegetable broth, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Add pasta and cook for an additional 10-12 minutes until pasta is tender.
- Serve hot, garnished with fresh basil.
Notes
- You can use any type of beans or pasta for variety.
- For a heartier soup, add more vegetables or pasta.
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 200
- Sodium: 400mg
- Fat: 4g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g