Magic Minestrone

Warm, hearty, and bursting with flavor, Magic Minestrone is the ultimate comfort food that’s as nutritious as it is delicious. Packed with vibrant veggies like zucchini, kale, and carrots, along with protein-rich kidney and cannellini beans, this classic Italian soup is elevated with a touch of fresh basil pesto for a magical twist. Simmered to perfection with dried herbs, crushed tomatoes, and optional parmesan rind for added depth, this one-pot wonder is both filling and family-friendly. The inclusion of tender pasta shapes adds a satisfying texture, while a sprinkle of grated parmesan cheese on top makes each bowl irresistibly comforting. Ready in just an hour, this versatile, vegetarian-friendly recipe is perfect for meal prep and pairs beautifully with crusty bread. Whether you're looking for a cozy dinner or a nutritious lunch, Magic Minestrone will keep your taste buds and your soul warm.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 3 large garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 6 cups vegetable broth
• 2 cups kale, chopped (or spinach)
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup dried pasta (small shapes like ditalini or elbow)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 whole bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper, freshly ground
• 1 piece parmesan rind (optional)
• 3 tablespoons fresh basil pesto
• 0.5 cup parmesan cheese, grated (for serving)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened.

Step 3

Stir in the zucchini, potato, and minced garlic. Cook for another 2-3 minutes until fragrant.

Step 4

Add the crushed tomatoes, vegetable broth, thyme, oregano, bay leaf, and parmesan rind (if using). Stir well.

Step 5

Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes.

Step 6

Add the chopped kale (or spinach), kidney beans, and cannellini beans. Stir well and cook for another 5 minutes.

Step 7

Stir in the dried pasta and cook according to the pasta package directions (usually 7-10 minutes) until al dente. Stir occasionally to prevent sticking.

Step 8

Remove the bay leaf and parmesan rind from the pot. Taste and adjust seasoning with salt and black pepper.

Step 9

Stir in the fresh basil pesto just before serving for a burst of flavor.

Step 10

Ladle the minestrone into bowls and garnish with grated parmesan cheese if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	4266.5 grams (4266.5g)

Amount per serving	% Daily Value*
Calories	3265

Total Fat 108.20g	139%
Saturated Fat 38.20g	191%
Polyunsaturated Fat 6.90g
Cholesterol 103mg	34%
Sodium 9360mg	407%
Total Carbohydrate 430.40g	157%
Dietary Fiber 87.00g	311%
Total Sugars 70.60g
Protein 163.10g	326%

Vitamin D 48IU	238%
Calcium 2730mg	210%
Iron 34mg	189%
Potassium 9942mg	212%

*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: 29.1%

Protein: 19.5%

Carbs: 51.4%