Description
Warm up your chilly evenings with this easy minestrone soup, a vibrant blend of fresh vegetables, beans, and herbs simmered to perfection. Rich in flavor and packed with nutrients, this comforting dish is not only delicious but also customizable to suit your taste. Enjoy it with crusty bread or a sprinkle of Parmesan for a meal that feels like a hug in a bowl.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (14.5 oz) crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 2 tsp dried Italian herbs (basil and oregano)
- 2 cups fresh spinach or kale
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion, carrots, and celery for about 5 minutes until softened.
- Stir in minced garlic and diced zucchini; cook for an additional 3 minutes until tender.
- Add the crushed tomatoes and vegetable broth, stirring to combine.
- Toss in the kidney beans and pasta; bring to a gentle boil before reducing heat to simmer.
- Sprinkle in dried herbs and gently stir. Just before serving, fold in fresh spinach or kale until wilted.
- Simmer for 20-30 minutes until the pasta is al dente and flavors meld beautifully. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg