Description
Warm your soul with this vibrant minestrone soup, brimming with fresh vegetables and wholesome beans. It’s the perfect comforting bowl for any occasion.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes (fire-roasted optional)
- 4 cups vegetable broth (low-sodium preferred)
- 1 can (15 oz) cannellini or kidney beans, rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1/4 cup fresh basil, chopped (plus more for garnish)
Instructions
- 1. Heat the Oil: In a large pot over medium heat, add olive oil and let it shimmer.
- 2. Sauté the Vegetables: Add chopped onion, carrots, and celery. Cook for about 5 minutes until softened and fragrant.
- 3. Add Garlic and Zucchini: Stir in minced garlic and diced zucchini. Cook for an additional 3 minutes.
- 4. Pour in Tomatoes and Broth: Add the canned tomatoes with juices and vegetable broth. Bring to a gentle simmer.
- 5. Introduce Beans and Pasta: Stir in the rinsed beans and pasta. Cook for about 10 minutes until pasta is al dente.
- 6. Final Touches: Stir in freshly chopped basil just before serving. Season with salt and pepper to taste.
- 7. Serve: Ladle into bowls and drizzle with a bit of olive oil for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 510mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg