Garden Minestrone

Packed with vibrant vegetables and hearty flavors, this Garden Minestrone recipe is the ultimate comfort food for any season. Featuring a colorful medley of zucchini, yellow squash, green beans, and tender spinach, this soup is simmered to perfection with aromatic garlic, herbs, and a rich vegetable broth. Protein-packed cannellini beans and al dente pasta make it a satisfying, wholesome meal that's easy to prepare in just under an hour. Perfect for a weeknight dinner or meal prep, this vegetarian minestrone can be served as-is for a light, healthy option, or garnished with a sprinkle of grated parmesan cheese for an indulgent twist. Bursting with fresh, earthy goodness, this soup is a delicious way to enjoy the bounty of your garden—or the farmers’ market!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and diced carrot
• 2 medium, diced celery stalks
• 4 minced garlic cloves
• 1 medium, diced zucchini
• 1 medium, diced yellow squash
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 can (14 ounces) canned diced tomatoes
• 6 cups vegetable broth
• 1 can (15 ounces), drained and rinsed cannellini beans
• 1 cup small pasta (e.g., ditalini or elbow)
• 3 cups fresh spinach
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.25 cup (optional, grated, for serving) parmesan cheese

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot, and sauté until softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the zucchini, yellow squash, and green beans to the pot, stirring to combine.

Step 5

Pour in the canned diced tomatoes (with their juices) and the vegetable broth.

Step 6

Season with dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Simmer the soup for 15 minutes, or until the vegetables are tender.

Step 8

Stir in the cannellini beans and pasta. Cook for an additional 8–10 minutes, or until the pasta is al dente.

Step 9

Add the fresh spinach to the pot and stir until it wilts, about 2 minutes.

Step 10

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Remove the pot from the heat and stir in the chopped parsley for added freshness.

Step 12

Ladle the soup into bowls and optionally garnish with grated parmesan cheese before serving.

Nutrition Facts

Serving size	3862.2 grams (3862.2g)

Amount per serving	% Daily Value*
Calories	2098

Total Fat 64.30g	82%
Saturated Fat 15.50g	78%
Polyunsaturated Fat 10.80g
Cholesterol 30mg	10%
Sodium 10114mg	440%
Total Carbohydrate 304.70g	111%
Dietary Fiber 65.30g	233%
Total Sugars 76.60g
Protein 87.60g	175%

Vitamin D 0IU	0%
Calcium 1197mg	92%
Iron 26mg	144%
Potassium 7562mg	161%

*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: 26.9%

Protein: 16.3%

Carbs: 56.7%