Description
This easy minestrone soup is a hearty and comforting Italian classic made with a variety of fresh vegetables, beans, pasta, and seasoned with herbs. Perfect for a nutritious meal that comes together quickly on the stovetop.
Ingredients
Scale
Vegetables
- 1 medium white onion, diced
- 3 medium celery ribs, diced
- 4 medium carrots, diced
- 3 medium zucchini, diced
- 1 tablespoon minced garlic
- 1 cup baby spinach, roughly chopped
Pantry
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can white cannellini beans, undrained
- 1 (15 ounce) can kidney beans, undrained
- 6 cups vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 8 ounces elbow macaroni or shell pasta
Oils & Butter
- 2 tablespoons salted butter
- 1 tablespoon olive oil
Garnish
- 1/4 cup grated parmesan cheese (optional, for garnish)
Instructions
- Heat fats: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large 6-quart soup pot over medium heat until melted and hot.
- Sauté onion: Add diced white onion and cook for 5 minutes, stirring occasionally until onions soften and become translucent.
- Add vegetables: Stir in diced celery, carrots, and zucchini; cook for 10 minutes, stirring occasionally until vegetables begin to soften. Then add minced garlic and cook for 1 additional minute to release aroma.
- Add liquids and seasonings: Pour in diced tomatoes with juice, tomato sauce, cannellini beans, kidney beans, vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil over high heat.
- Cook pasta: Add elbow macaroni or shell pasta. Reduce heat to medium-low and simmer gently for 12 minutes or until pasta is tender.
- Finish with spinach: Add baby spinach during the last 2 minutes of cooking to wilt it naturally.
- Season and serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, garnished with grated parmesan cheese if desired.
Notes
- Use vegetable broth with low sodium to control salt levels.
- For a gluten-free option, substitute pasta with gluten-free pasta.
- Parmesan garnish adds a rich flavor but can be omitted for a vegetarian or lactose-sensitive diet.
- Feel free to add more vegetables like green beans or peas for extra variety.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg
