Description
A comforting bowl of hearty minestrone soup featuring vibrant vegetables, tender pasta, and a savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Cooked pasta (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until the onion is translucent, about 4-5 minutes.
- Incorporate the carrots and celery, stirring gently for about 5 minutes.
- Add the diced zucchini, cannellini beans, and diced tomatoes.
- Pour in the vegetable broth, oregano, basil, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes.
- Finish with the fresh spinach or kale in the last five minutes of cooking.
- Serve hot, with cooked pasta on the side.
Notes
Feel free to customize with seasonal vegetables or use frozen veggies as a time-saver.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg