Description
A hearty and healthy Italian minestrone soup packed with vegetables, beans, and pasta, perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
- Stir in zucchini and green beans. Cook for another 3 minutes.
- Add diced tomatoes, vegetable broth, kidney beans, cannellini beans, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until tender, about 10 minutes.
- Stir in fresh parsley before serving.
Notes
- You can use any type of pasta you prefer.
- Add more broth if you prefer a thinner soup.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Italian Minestrone Soup, vegetable soup, healthy soup, Italian recipe