Description
Minestrone soup is a comforting bowl of warmth, brimming with vibrant vegetables and savory goodness. This delightful Italian classic combines fresh produce, hearty beans, and tender pasta in a rich broth, making it perfect for cozy nights in or family gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, sliced
- 1 can (14 oz) whole peeled tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 can (15 oz) kidney beans, rinsed
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- ¼ cup fresh basil, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- In a large pot over medium heat, warm the olive oil. Add the diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in the canned tomatoes (crushing them by hand) and vegetable broth. Bring to a gentle boil.
- Add the zucchini, kidney beans, Italian seasoning, salt, and pepper. Simmer on low heat for about 15 minutes.
- During the last 10 minutes of cooking, stir in the pasta until al dente.
- Just before serving, mix in the fresh basil. Ladle into bowls and top with grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 200
- Sugar: 6g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize your minestrone by adding other vegetables such as spinach or bell peppers. For extra flavor, use homemade vegetable broth instead of store-bought. To store leftovers, keep in an airtight container in the fridge for up to five days or freeze without pasta.