Description
A cozy, hearty minestrone soup made with vegetables, beans, pasta, and herbs in a rich tomato broth. Perfect for warming up on chilly winter days.
Ingredients
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 can diced tomatoes (14 oz)
6 cups vegetable broth
1 tsp dried basil
½ tsp oregano
½ tsp thyme
1 can cannellini beans, drained and rinsed
1 cup small pasta (ditalini, shells, or elbows)
1 zucchini, diced
2 cups fresh spinach
Salt and pepper to taste
Optional: Parmesan rind for simmering
Instructions
Heat olive oil in a large pot. Sauté onion, carrots, and celery until soft. Add garlic and cook briefly.
Stir in diced tomatoes, herbs, and broth. Bring to a simmer.
Add beans and pasta, and cook until pasta is tender.
Stir in zucchini and spinach. Cook until wilted.
Adjust seasoning and serve hot with basil or Parmesan.
Notes
For a creamy version, stir in a spoonful of cashew cream.
Use quinoa instead of pasta for a gluten-free option.
Freezes beautifully for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 8
- Sodium: 740
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 11
- Cholesterol: 0