Description
Warm and nourishing, this minestrone soup is a vibrant blend of fresh vegetables and herbs, perfect for a cozy meal any day of the week.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14 oz) diced tomatoes with juice
- 4 cups low-sodium vegetable broth
- 1 cup ditalini pasta (or small pasta of choice)
- 2 cups fresh spinach or kale
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent (about 5 minutes).
- Stir in sliced carrots and chopped celery; cook for another 3-4 minutes until slightly softened.
- Add minced garlic; sauté for an additional minute until fragrant.
- Pour in diced tomatoes and vegetable broth; mix well. Bring to a gentle boil.
- Add pasta and cook according to package instructions (about 7-10 minutes) until al dente.
- Fold in spinach or kale just before serving; season with salt, pepper, and Italian seasoning to taste.
Notes
- For extra protein, consider adding canned beans like cannellini or chickpeas.
- Feel free to use any seasonal vegetables you have on hand for variety!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg