Description

Warm up with this delightful minestrone soup that combines vibrant vegetables and tender pasta in a savory broth. Perfect for chilly days or a cozy family dinner, this nutritious dish is not only easy to make but also customizable to fit your dietary needs. Enjoy the comforting flavors reminiscent of Grandma’s kitchen, all while nourishing your soul with every spoonful.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 can (14.5 oz) diced tomatoes in juice
4 cups low-sodium vegetable broth
1 cup small pasta (like ditalini)
2 cups fresh spinach or kale
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
Stir in zucchini and green beans; cook for an additional 3-4 minutes until bright.
Pour in the canned tomatoes with their juice and vegetable broth. Stir to combine.
Bring the mixture to a boil, then add the pasta. Reduce heat and simmer uncovered for 10-12 minutes until pasta is al dente.
Mix in spinach or kale along with basil and oregano; cook until greens are wilted (about 2 minutes).
Taste and adjust seasoning with salt and pepper before serving hot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 220
Sugar: 6g
Sodium: 450mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg

Keywords: Feel free to swap vegetables based on what you have on hand. For added protein, consider incorporating cooked beans or lentils. This soup can easily be made vegan by omitting any cheese toppings.