Minestrone Macaroni Ii

Dive into a bowl of hearty, nutritious comfort with Minestrone Macaroni II, a vibrant twist on the classic Italian soup that’s packed with fresh vegetables, tender macaroni, and protein-rich beans. Featuring a rich medley of ingredients like zucchini, carrots, green beans, and baby spinach, this satisfying dish combines the rustic charm of a vegetable-packed minestrone with the coziness of pasta. Simmered in a flavorful vegetable broth infused with oregano and basil, every spoonful is brimming with taste and wholesome goodness. Ready in just 50 minutes, this versatile one-pot recipe is perfect for weeknight dinners or meal prep, serving up to six portions. Customize it with a sprinkle of salty Parmesan for an irresistible finishing touch. Whether you’re craving a warming vegetarian meal or looking to add more veggies to your diet, Minestrone Macaroni II is a simple, soul-soothing choice for any occasion!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium-sized, diced yellow onion
• 3 cloves, minced garlic
• 2 medium-sized, diced carrots
• 2 diced celery stalks
• 1 medium-sized, diced zucchini
• 15 ounces, canned diced tomatoes
• 5 cups vegetable broth
• 1 cup dry macaroni pasta
• 15 ounces, canned and rinsed kidney beans
• 1 cup, chopped green beans
• 2 cups baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 0.25 cup, grated (optional for garnish) parmesan cheese

Directions

Step 1

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

Step 2

Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the diced zucchini to the pot and cook for 3 minutes to combine flavors.

Step 5

Stir in the canned diced tomatoes (including their juices), vegetable broth, dried oregano, and dried basil.

Step 6

Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.

Step 7

Add the dry macaroni pasta to the pot and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.

Step 8

Stir in the rinsed kidney beans, chopped green beans, and baby spinach. Cook for 3-4 minutes until the green beans are tender and the spinach is wilted.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Ladle the minestrone macaroni into bowls. Garnish with grated parmesan cheese, if desired, and serve hot.

Nutrition Facts

Serving size	3314 grams (3314.0g)

Amount per serving	% Daily Value*
Calories	1939

Total Fat 52.20g	67%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 6.70g
Cholesterol 22mg	7%
Sodium 9635mg	419%
Total Carbohydrate 315.10g	115%
Dietary Fiber 67.10g	240%
Total Sugars 76.00g
Protein 79.80g	160%

Vitamin D 0IU	0%
Calcium 1242mg	96%
Iron 23mg	128%
Potassium 7138mg	152%

*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: 22.9%

Protein: 15.6%

Carbs: 61.5%