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Minestrone Soup

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A hearty and wholesome Italian vegetable soup loaded with fresh veggies, beans, and pasta, perfect for a comforting meal any time of year.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup cooked cannellini beans
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • 2 cups fresh spinach, chopped
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  2. Add garlic, zucchini, and green beans; cook for another 3 minutes, stirring occasionally.
  3. Stir in diced tomatoes, vegetable broth, oregano, and basil. Bring to a boil.
  4. Reduce heat to a simmer and cook for 15 minutes until vegetables are tender.
  5. Add the cooked beans and pasta. Continue simmering until pasta is al dente, about 8–10 minutes.
  6. Season with salt and pepper to taste.
  7. Stir in fresh spinach and cook just until wilted, about 1–2 minutes.
  8. Serve hot topped with grated Parmesan cheese if desired.

Notes

For extra protein, add cooked Italian sausage or a sprinkle of nutritional yeast for a vegan boost.

Find it online: https://justflowe.com/healthy-minestrone-soup-recipes/