Description
A hearty and flavorful Italian soup packed with vegetables, beans, and pasta. This easy minestrone soup is perfect for a comforting weeknight dinner and comes together quickly with simple pantry ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups fresh spinach, chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
2. Stir in the garlic and zucchini, and cook for 2 minutes until fragrant.
3. Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 15 minutes. Add the pasta and cook for an additional 10 minutes, or until the pasta is tender.
5. Stir in the chopped spinach and cook for 2 minutes until wilted. Adjust seasoning as needed and serve hot.
Notes
You can substitute other beans like kidney or garbanzo beans if desired.
Use gluten-free pasta to make this soup gluten-free.
For extra flavor, top with grated Parmesan cheese before serving.
Leftovers can be stored in the fridge for up to 4 days and make excellent next-day lunches.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg