Description
Minestrone soup is a hearty and nutritious Italian classic, brimming with fresh vegetables, beans, and pasta. Perfect for any season, this soup is packed with flavor and easy to customize to your tastes. It’s a filling, wholesome meal that can be enjoyed as lunch, dinner, or a healthy starter.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini, elbow macaroni, or orzo)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- Freshly grated Parmesan (optional for garnish)
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add carrots, celery, and garlic to the pot and sauté for another 3-4 minutes until the vegetables begin to soften.
- Stir in the zucchini, green beans, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
- Add the beans and pasta to the soup and stir in the oregano, basil, salt, and pepper. Continue to cook for an additional 10-12 minutes, or until the pasta is al dente.
- Taste and adjust seasoning as needed, adding more salt, pepper, or herbs if desired.
- Serve hot, garnished with freshly grated Parmesan and chopped fresh basil or parsley, if desired.
Notes
- Vegetables: Feel free to adjust the vegetables based on what’s in season or what you have on hand. Sweet potatoes, spinach, or kale can be excellent additions.
- Pasta: To prevent the pasta from soaking up too much broth when storing leftovers, you may want to cook the pasta separately and add it when serving.
- Vegan/Vegetarian: For a vegan version, ensure that you use vegetable broth and skip the Parmesan cheese or use a plant-based alternative.
- Storage: This soup stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g