Description
This easy minestrone soup recipe is a hearty and healthy Italian-inspired dish packed with vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect for a comforting meal, it’s simple to prepare and customizable with your favorite veggies and seasonings.
Ingredients
Scale
Soup Base
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 medium celery ribs, diced
- 4 medium carrots, diced
- 3 medium zucchini, diced
- 1 tablespoon minced garlic
Tomato and Beans
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can white cannellini beans, undrained
- 1 (15 ounce) can kidney beans, undrained
Liquids and Seasonings
- 6 cups vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
Pasta and Greens
- 8 ounces elbow macaroni or shell pasta
- 1 cup baby spinach, roughly chopped
Garnish
- 1/4 cup grated parmesan cheese
Instructions
- Heat fat: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a large 6-quart soup pot over medium heat.
- Sauté onion: Add 1 medium diced white onion and cook for 3 to 5 minutes, stirring occasionally, until the onions start to soften.
- Add vegetables: Add 3 diced celery ribs, 4 diced carrots, and 3 diced zucchini. Cook for 8 to 10 minutes, stirring occasionally, until vegetables begin to soften. Then add 1 tablespoon minced garlic and cook for 1 minute more.
- Add tomatoes, beans, broth, and herbs: Stir in 1 (28 ounce) can diced tomatoes (undrained), 1 (15 ounce) can tomato sauce, 1 (15 ounce) can white cannellini beans (undrained), 1 (15 ounce) can kidney beans (undrained), 6 cups vegetable broth, 1 tablespoon dried basil, and 1 tablespoon dried oregano. Bring mixture to a boil over high heat.
- Cook pasta: Add 8 ounces elbow macaroni or shell pasta. Reduce heat to medium-low and cook at a low boil for 10 to 12 minutes, or until pasta is tender.
- Add spinach: Add 1 cup roughly chopped baby spinach during the last 2 minutes of cooking to wilt it.
- Season and serve: Season with additional salt and freshly ground black pepper to taste. Serve hot, garnished with 1/4 cup grated parmesan cheese if desired.
Notes
- You can substitute any small pasta shape like ditalini or small shells.
- For a vegan option, omit parmesan cheese or use a vegan cheese alternative.
- Use low sodium vegetable broth to control salt content.
- Feel free to add other vegetables such as green beans or kale for extra nutrition.
- Leftovers store well in the fridge for up to 3 days and can be reheated easily.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 4 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg
