Description
This Healthy Minestrone Soup is a hearty, comforting bowl packed with colorful vegetables, tender pasta, and protein-rich beans, simmered in a flavorful tomato broth. Perfect for chilly days or whenever you crave a nourishing, soul-warming meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 medium zucchini, chopped
- 1 cup green beans, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 cup ditalini pasta
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
Instructions
- Place a large pot or Dutch oven over medium heat and warm the olive oil.
- Add onions, carrots, and celery. Sauté for 5–7 minutes until soft. Stir in garlic, zucchini, and green beans and cook for another 3 minutes.
- Pour in diced tomatoes and vegetable broth. Add oregano, basil, salt, and pepper. Stir everything together.
- Add the kidney beans, cannellini beans, and pasta. Bring to a gentle boil.
- Reduce heat and simmer uncovered for about 10–12 minutes, or until pasta is just al dente.
- Stir in fresh spinach and let it wilt for 1–2 minutes. Taste and adjust seasoning as needed.
- Ladle into bowls and serve warm with crusty bread or a sprinkle of Parmesan if desired.
Notes
- Use low-sodium broth to control salt levels.
- Cook pasta separately if planning to freeze the soup.
- Add a Parmesan rind during simmering for extra flavor if not keeping it vegan.
- Soup tastes even better the next day after flavors meld.
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: minestrone soup, healthy minestrone, vegetarian soup, hearty soup, Italian soup, easy dinner