Description
Delight in a comforting bowl of minestrone soup, filled with vibrant vegetables and aromatic herbs—perfect for cozy evenings or a nourishing meal any time.
Ingredients
Scale
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes (fire-roasted preferred)
For the Broth:
- 4 cups low-sodium vegetable broth
For Additional Flavor:
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- 1 can kidney beans or cannellini beans, drained and rinsed
Instructions
- 1. In a large pot over medium heat, add olive oil. Once hot, stir in chopped onion, carrots, and celery. Sauté until softened for about five minutes.
- 2. Add minced garlic and cook for one minute until fragrant.
- 3. Stir in diced zucchini and canned tomatoes (including juice). Mix well.
- 4. Pour in vegetable broth and add dried basil and oregano. Bring to a gentle boil, then reduce the heat to simmer.
- 5. Add small pasta to the pot and cook according to package instructions until al dente, roughly eight to ten minutes.
- 6. Just before serving, stir in rinsed beans allowing them to warm through in the soup for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 360g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg