Modern Minestrone

Warm up with a bowl of Modern Minestrone, a contemporary twist on the classic Italian soup that’s loaded with fresh vegetables, hearty beans, and tender pasta. This comforting recipe combines vibrant zucchini, carrots, celery, and nutrient-packed baby spinach with aromatic herbs like thyme, oregano, and bay leaf, creating a flavorful broth that’s as nutritious as it is satisfying. A dollop of basil pesto and a sprinkle of Parmesan cheese elevate the dish, adding a burst of fresh, savory flavor to every bite. Ready in just an hour and perfect for meal prep or family dinners, this Italian-inspired soup is wholesome, versatile, and endlessly comforting. Pair it with crusty bread for a complete meal your family will love!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 2 medium, diced celery stalks
• 1 medium, diced zucchini
• 2 cups baby spinach
• 14 ounces canned diced tomatoes
• 1 cup cooked cannellini beans
• 1 cup small pasta (e.g. ditalini or macaroni)
• 6 cups vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons basil pesto
• 0.25 cup grated Parmesan cheese

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic, carrots, and celery. Cook for another 5-6 minutes, stirring frequently.

Step 4

Add the zucchini and cook for an additional 3-4 minutes.

Step 5

Pour in the canned diced tomatoes and stir until well combined.

Step 6

Add the vegetable stock, thyme, oregano, bay leaf, salt, and black pepper. Let the soup come to a gentle boil.

Step 7

Reduce the heat to a simmer and cook for 20 minutes, allowing the flavors to meld.

Step 8

Add the pasta and cooked cannellini beans to the pot. Simmer for another 8-10 minutes, or until the pasta is al dente.

Step 9

Stir in the baby spinach and cook for 1-2 minutes until wilted.

Step 10

Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.

Step 11

Ladle the soup into bowls and garnish each with a drizzle of basil pesto and a sprinkle of grated Parmesan cheese.

Step 12

Serve immediately with crusty bread on the side, if desired.

Nutrition Facts

Serving size	3339.7 grams (3339.7g)

Amount per serving	% Daily Value*
Calories	2737

Total Fat 92.00g	118%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 12.00g
Cholesterol 35mg	12%
Sodium 9170mg	399%
Total Carbohydrate 386.90g	141%
Dietary Fiber 66.00g	236%
Total Sugars 74.50g
Protein 101.50g	203%

Vitamin D 0IU	0%
Calcium 1264mg	97%
Iron 27mg	147%
Potassium 7561mg	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: 29.8%

Protein: 14.6%

Carbs: 55.6%