Description
This classic minestrone soup is a hearty and healthy Italian vegetable soup made with beans, pasta, and a rich tomato broth. Perfect for meal prep, vegetarian and customizable with seasonal produce. A comforting, satisfying one-pot meal.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 cup green beans, chopped
1 can diced tomatoes (14.5 oz)
6 cups vegetable broth
1 can kidney beans, drained
1 can cannellini beans, drained
1 teaspoon Italian seasoning
Salt and black pepper to taste
1 cup ditalini or small shell pasta
2 cups baby spinach
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add zucchini and green beans. Stir in diced tomatoes with their juice.
4. Pour in vegetable broth, beans, Italian seasoning, salt, and pepper. Bring to a boil.
5. Reduce heat and let the soup simmer for 15 to 20 minutes until vegetables are tender.
6. Stir in pasta and cook for 8 to 10 minutes until al dente.
7. Turn off heat and add baby spinach. Let it wilt for 2 minutes before serving.
Notes
Use any small pasta shape like elbow macaroni or shells.
For gluten-free, substitute with gluten-free pasta.
Cook pasta separately if freezing the soup to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg