Description
A hearty and flavorful Italian vegetable soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup zucchini, chopped
- 1 cup spinach, chopped
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, basil, oregano, salt, and pepper. Cook for 1 minute more, until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add pasta and green beans. Cook until pasta is tender, about 8-10 minutes.
- Stir in zucchini and spinach. Cook until spinach is wilted, about 2-3 minutes.
- Stir in parsley.
- Serve hot, with Parmesan cheese if desired.
Notes
- You can add other vegetables, such as potatoes or cabbage.
- For a thicker soup, mash some of the cooked vegetables with a spoon.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: minestrone, vegetable soup, Italian soup, vegan soup, healthy soup