Description
A warm and comforting bowl of minestrone soup packed with seasonal vegetables, beans, and herbs, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Cooked pasta (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic for about 4-5 minutes, until translucent.
- Stir in the diced carrots and celery, cooking for an additional 5 minutes.
- Toss in the diced zucchini, cannellini beans, and diced tomatoes, stirring until mixed.
- Pour in the vegetable broth and sprinkle the oregano, basil, salt, and pepper. Bring to a gentle boil.
- Lower the heat and let it simmer for 20-25 minutes.
- Fold in the fresh spinach or kale in the last 5 minutes of cooking.
- Ladle the soup into warm bowls and add cooked pasta if desired.
Notes
Make-ahead tips: The soup improves in flavor if prepared a day in advance. It can also be made in a slow cooker or Instant Pot.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg