Description
Hearty and healthy Minestrone Soup packed with vegetables, beans, and pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until soft.
- Add garlic, zucchini, bell pepper, and cook for 5 minutes.
- Stir in the diced tomatoes, vegetable broth, beans, oregano, and basil. Bring to a boil.
- Add the pasta and cook until tender, about 10 minutes.
- Season with salt and pepper. Serve hot, topped with Parmesan cheese if desired.
Notes
- For a heartier version, add additional beans.
- This soup freezes well; store in airtight containers.
- Feel free to swap out vegetables based on what’s in season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg