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Minestrone Soup

Yields6 Servings

 2 tablespoons olive oil
 1 large onion, diced
 1 large onion, diced
 2 celery stalks, diced
 2 garlic cloves, minced
 1 zucchini, diced
 1 cup green beans, trimmed and cut into 1/2-inch pieces
 4 cups vegetable broth (or chicken broth)
 2 cups water
  1 (14.5-ounce) can diced tomatoes
 1 (15-ounce) can cannellini beans, drained and rinsed
 1/2 cup small pasta (e.g., ditalini, macaroni, or orzo)
 2 teaspoons dried Italian herbs (basil, oregano, thyme)
 Salt and pepper to taste
 2 cups baby spinach or kale, chopped
 1/4 cup freshly grated Parmesan cheese (optional)
 Fresh basil or parsley for garnish
1

Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.

2

Add the Soup Base:

Stir in the zucchini and green beans. Pour in the broth and water. Add the diced tomatoes, cannellini beans, dried herbs, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 20 minutes.

3

Incorporate Pasta:

Add the pasta to the soup and continue simmering until the pasta is tender, about 10 minutes, stirring occasionally.

4

Final Touches:

Stir in the spinach or kale and cook until the greens are wilted. Check the seasoning, adjusting salt and pepper as needed.

5

Serve:

Ladle the soup into bowls, sprinkle with Parmesan cheese if desired, and garnish with fresh basil or parsley.

Nutrition Facts

0 servings

Serving size

150

Amount per serving
Calories250
% Daily Value *
Total Fat 5g7%
Sodium 800mg35%
Total Carbohydrate 35g13%

Dietary Fiber 10g36%
Total Sugars 6g
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.