Description
A comforting bowl of minestrone soup packed with vegetables, beans, and pasta, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14 oz) diced tomatoes, undrained
- 6 cups vegetable broth or chicken broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it’s translucent, about 5 minutes.
- Add the minced garlic, carrots, and celery to the pot. Sauté everything for another 5 minutes until the vegetables begin to soften.
- Toss in the zucchini and green beans, stirring for a couple of minutes.
- Pour in the canned tomatoes and broth. Bring to a gentle boil.
- Once boiling, reduce the heat and let it simmer. Stir in the cannellini beans, pasta, dried basil, and oregano. Season to taste with salt and pepper.
- Allow your soup to simmer for about 15-20 minutes, or until the pasta is al dente.
- When your soup is ready, taste and adjust seasonings, if needed. Serve with grated Parmesan cheese on top.
Notes
Consider using frozen vegetables or meal prep for convenient weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg