Description
A hearty and colorful vegetable minestrone soup filled with beans, pasta, and fresh veggies in a rich tomato broth. Perfect for cozy weeknight dinners or healthy winter meals.
Ingredients
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 cups vegetable or chicken broth
1 can diced tomatoes (14 oz)
1 potato, peeled and diced
1 zucchini, chopped
1 cup green beans, chopped
1 can cannellini or kidney beans, drained
1 tsp Italian seasoning
1 bay leaf
½ cup small pasta (ditalini or shells)
Salt and pepper to taste
Optional: ½ lb ground beef, spinach, Parmesan cheese
Instructions
- Heat olive oil in a pot. Add onion, carrots, and celery; cook until softened.
- Stir in garlic, diced tomatoes, broth, herbs, salt, and pepper.
- Add potatoes, zucchini, green beans, and beans. Simmer for 20–25 minutes.
- Stir in pasta and cook until tender.
- Remove bay leaf and adjust seasoning.
- Serve hot with grated Parmesan and crusty bread.
Notes
To make it vegetarian, use vegetable broth.
Add cooked ground beef for a heartier version.
Store leftovers up to 3 days; pasta may need extra broth when reheating.
- Prep Time: 15
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8
- Sodium: 780 mg
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 11
- Cholesterol: 5