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–+ servings

Minestrone Soup

A hearty and nutritious Italian soup filled with seasonal vegetables, beans, and pasta. Perfect for a comforting meal any time of the year.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks celery diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut
  • 1 can diced tomatoes 14.5 oz
  • 4 cups vegetable broth
  • 1 cup pasta small shapes like ditalini or elbow
For Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf bay leaf
  • salt to taste salt
  • black pepper to taste black pepper
For Garnish
  • 1/4 cup parmesan cheese grated
  • 2 tablespoons fresh parsley chopped

Method
 

Prepare the Base
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
  3. Stir in the diced carrots, celery, and zucchini. Cook for an additional 5 minutes.
  4. Add the green beans and cook for another 3 minutes.
Add Liquids and Seasoning
  1. Pour in the diced tomatoes and vegetable broth.
  2. Stir in the dried oregano, dried basil, bay leaf, salt, and black pepper.
  3. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Cook the Pasta
  1. Add the pasta to the pot and cook according to package instructions, usually about 10 minutes.
  2. Remove the bay leaf before serving.
Serve the Soup
  1. Ladle the soup into bowls and garnish with grated parmesan and chopped parsley.
  2. Serve hot and enjoy your minestrone soup!

Nutrition

Calories: 220kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 2gSodium: 450mgFiber: 6gSugar: 5g

Notes

Feel free to customize the vegetables based on what you have on hand. This soup also freezes well for future meals.

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