Minestrone Soup

Description:

This Minestrone Soup is a hearty, nutritious, and flavor-packed Italian classic, loaded with vegetables, beans, and pasta. It’s a versatile soup that you can adjust with seasonal vegetables, making it a wholesome and satisfying meal on its own.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can cannellini beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 cup fresh spinach or kale, chopped
• 1/4 cup grated Parmesan cheese (optional for garnish)
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Sauté the Vegetables:

• In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
• Add the minced garlic and cook for another minute until fragrant.

2. Add the Broth and Tomatoes:

• Stir in the diced zucchini, potato, canned tomatoes, and tomato paste. Pour in the vegetable broth and bring the mixture to a simmer.

3. Season and Simmer:

• Add the oregano, basil, thyme, salt, and pepper. Stir well and let the soup simmer for 15-20 minutes, or until the potatoes and other vegetables are tender.

4. Add the Beans and Pasta:

• Add the drained kidney beans and cannellini beans to the soup. Stir in the pasta and cook for an additional 8-10 minutes, or until the pasta is al dente. You may need to add more broth or water if the soup becomes too thick.

5. Stir in the Greens:

• Add the chopped spinach (or kale) and cook for another 2-3 minutes, until wilted.

6. Serve:

• Ladle the minestrone soup into bowls and garnish with grated Parmesan cheese and fresh parsley or basil if desired. Serve with crusty bread or a side salad for a complete meal.

Total Time:

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 280
• Total Fat: 6g
  • Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 800mg
• Total Carbohydrates: 46g
  • Fiber: 9g
  • Sugars: 8g
• Protein: 10g

Notes:

• Pasta: Add the pasta closer to the end to avoid it becoming too mushy. You can also cook the pasta separately and add it just before serving to maintain texture.
• Vegetable Variations: You can add other vegetables like green beans, peas, or butternut squash, depending on what’s in season.
• Vegan Option: For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.
• Make Ahead: This soup keeps well and can be refrigerated for up to 4 days. The flavors develop even more as it sits, but the pasta may absorb liquid. You can add a little more broth when reheating if needed.

This Minestrone Soup is the ultimate comfort food, packed with vegetables, beans, and pasta, making it perfect for a wholesome family meal!