Bhg Classic Minestrone

Warm up with the comforting flavors of BHG Classic Minestrone, a hearty and healthy Italian-inspired soup that’s packed with vibrant vegetables, tender beans, and a touch of pasta for satisfying texture. This easy-to-make recipe combines a medley of fresh zucchini, carrots, celery, and green beans with the rich flavors of garlic, oregano, and basil, all simmered in a savory vegetable broth. Canned kidney and cannellini beans provide an extra boost of protein, while wilted baby spinach adds a fresh, nutrient-rich finish. Perfect for weeknight dinners or meal prep, this vegetarian soup comes together in under an hour and can be topped with grated Parmesan for an indulgent twist. Serve it with crusty bread for the ultimate cozy meal that everyone will love.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and halved
• 28 ounces diced tomatoes (canned, with juice)
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 15 ounces kidney beans (canned, drained and rinsed)
• 15 ounces cannellini beans (canned, drained and rinsed)
• 1 cup small pasta (e.g., elbow macaroni or ditalini)
• 2 cups baby spinach leaves
• 0 Parmesan cheese, grated (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring often, until the vegetables begin to soften.

Step 3

Stir in the minced garlic, zucchini, and green beans, cooking for another 3-4 minutes.

Step 4

Add the canned diced tomatoes (with their juice), vegetable broth, oregano, basil, salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes.

Step 6

Stir in the kidney beans, cannellini beans, and pasta. Let the soup simmer for another 10-12 minutes, or until the pasta is cooked al dente.

Step 7

Add the baby spinach leaves to the pot, stirring until they wilt (about 2 minutes).

Step 8

Adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the minestrone hot, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	4071.9 grams (4071.9g)

Amount per serving	% Daily Value*
Calories	2848

Total Fat 65.30g	84%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 8.30g
Cholesterol 3mg	1%
Sodium 8747mg	380%
Total Carbohydrate 465.20g	169%
Dietary Fiber 87.10g	311%
Total Sugars 74.80g
Protein 119.90g	240%

Vitamin D 2IU	10%
Calcium 1038mg	80%
Iron 33mg	184%
Potassium 9010mg	192%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 16.4%

Carbs: 63.5%