Minestrone Soup

Warm, hearty, and brimming with garden-fresh vegetables, Minestrone Soup is a classic one-pot comfort food that’s as nourishing as it is flavorful. This wholesome recipe combines sautéed onions, garlic, celery, and carrots as the aromatic base, while zucchini, green beans, and nutrient-packed spinach add vibrant color and texture. A rich broth of vegetable stock, diced tomatoes, and a medley of tender kidney and cannellini beans is perfectly seasoned with Italian herbs and a touch of black pepper. Finished with al dente pasta for added heartiness, this vegetarian soup is incredibly versatile and easy to prepare in under an hour. Serve it with a sprinkle of grated Parmesan and fresh parsley for a satisfying, crowd-pleasing meal perfect for any season. Whether you're looking for a simple weeknight dinner or a go-to healthy meal prep recipe, Minestrone Soup hits all the right notes.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 2 medium celery stalks, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 6 cups vegetable broth
• 1 28-ounce can diced tomatoes (canned, with juice)
• 1 15-ounce can red kidney beans (canned, drained and rinsed)
• 1 15-ounce can white cannellini beans (canned, drained and rinsed)
• 2 teaspoons dried Italian seasoning
• 1 bay leaf
• 1 cup small pasta (e.g., ditalini or elbow)
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 grated Parmesan cheese (for garnish, optional)
• 0 fresh parsley, chopped (for garnish, optional)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

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

Step 3

Stir in the zucchini and green beans. Cook for another 3-4 minutes.

Step 4

Add the vegetable broth, diced tomatoes, red kidney beans, white cannellini beans, Italian seasoning, bay leaf, salt, and black pepper. Stir to combine and bring the soup to a simmer.

Step 5

Reduce the heat to low, cover, and let the soup simmer gently for 20 minutes.

Step 6

Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Drain and set aside.

Step 7

After the soup has simmered, remove the bay leaf and stir in the cooked pasta and fresh spinach. Let the soup cook for another 2-3 minutes to wilt the spinach.

Step 8

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

Step 9

Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.

Nutrition Facts

Serving size	3423.5 grams (3423.5g)

Amount per serving	% Daily Value*
Calories	2159

Total Fat 49.20g	63%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 6.90g
Cholesterol 3mg	1%
Sodium 7386mg	321%
Total Carbohydrate 348.20g	127%
Dietary Fiber 81.10g	290%
Total Sugars 51.50g
Protein 100.10g	200%

Vitamin D 0IU	0%
Calcium 983mg	76%
Iron 32mg	177%
Potassium 7703mg	164%

*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: 19.8%

Protein: 17.9%

Carbs: 62.3%