Description
Warm your soul with this comforting Minestrone Soup, brimming with vibrant vegetables and hearty beans. Perfect for chilly evenings or a nutritious meal any day of the week.
Ingredients
Scale
For the Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the Vegetables:
- 1 can (14.5 oz) diced tomatoes (in juice)
- 4 cups low-sodium vegetable broth
- 1 medium zucchini, cut into half-moons
- 1 can (15 oz) kidney beans, drained and rinsed
For the Pasta:
- 1 cup pasta (e.g., Ditalini)
For the Seasoning:
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
For the Greens:
- 2 cups fresh spinach or kale
Instructions
- Preparation:
- 1. In a large pot over medium heat, add olive oil. Sauté chopped onion, carrots, celery, and minced garlic for about five minutes until softened.
- Base:
- 2. Pour in the diced tomatoes (with juice) and vegetable broth. Stir well to combine.
- Vegetables:
- 3. Add the diced zucchini and kidney beans to the pot. Stir to incorporate.
- Pasta:
- 4. Add the pasta to the soup. Simmer for about ten minutes or until the pasta is al dente. Stir occasionally.
- Seasoning:
- 5. Mix in Italian seasoning along with salt and pepper to taste. Adjust seasonings as needed.
- Greens:
- 6. Just before serving, fold in fresh spinach or kale until wilted. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg