Description
A hearty and wholesome Italian Minestrone Soup packed with fresh vegetables, beans, and pasta. This nutritious and comforting soup is easy to prepare on the stovetop and perfect for a healthy meal any day of the week. It can be customized with seasonal vegetables and made gluten-free by substituting the pasta.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 small yellow squash, diced
- 2 cups chopped fresh spinach or kale
Pantry
- 2 tablespoons olive oil
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (such as ditalini)
Optional
- Grated Parmesan cheese for serving
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened and translucent.
- Add Garlic and Base Vegetables: Stir in minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables start to soften, stirring occasionally to prevent sticking.
- Add Squash Vegetables: Add the diced zucchini and yellow squash to the pot. Cook for 3 more minutes, allowing the flavors to meld and vegetables to soften slightly.
- Add Liquids and Beans: Pour in the diced tomatoes along with their juices, kidney beans, cannellini beans, vegetable broth, and water. Stir in dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 15 minutes to allow the flavors to develop.
- Cook the Pasta: Stir in the small pasta and cook until tender, about 8 to 10 minutes. Stir occasionally to prevent pasta from sticking to the bottom of the pot.
- Add Greens and Finish: Mix in the chopped fresh spinach or kale and cook for 2 to 3 minutes, until the greens are wilted and tender.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Serve hot, topped with grated Parmesan cheese if using.
Notes
- Swap in seasonal vegetables like green beans, peas, or potatoes to customize your soup.
- Frozen mixed vegetables can be used for convenience without sacrificing flavor.
- For a gluten-free version, use gluten-free pasta or omit the pasta altogether, adding extra beans or vegetables instead.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
