Name: Minestrone Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 zucchini, diced; 1 cup green beans, chopped; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 3/4 cup small pasta (like ditalini or elbow); 2 cups chopped kale or spinach; Grated Parmesan cheese, for serving (optional)

Description

Get ready to cozy up with a bowl of vibrant, veggie-packed Minestrone Soup! This hearty Italian classic is filled with tender beans, colorful vegetables, and small pasta simmered in a rich tomato broth. It’s the ultimate comfort food that fits into your weeknight routine or weekend prep. Whether you’re craving a healthy snack, easy dinner, or quick lunch idea, this satisfying one-pot meal delivers bold flavor and wholesome ingredients every time. Ideal for vegetarians and easily adaptable for gluten-free diets, this easy recipe checks all the boxes for feel-good food ideas and dinner ideas that nourish.

Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 zucchini, diced

1 cup green beans, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

3/4 cup small pasta (like ditalini or elbow)

2 cups chopped kale or spinach

Grated Parmesan cheese, for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.

2. Add garlic and cook for 30 seconds until fragrant.

3. Stir in zucchini, green beans, oregano, basil, thyme, salt, and pepper. Cook for another 2–3 minutes.

4. Add diced tomatoes with juice and vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.

5. Stir in kidney beans, cannellini beans, and pasta. Simmer until pasta is al dente, about 8–10 minutes.

6. Add kale or spinach and stir until wilted.

7. Taste and adjust seasoning. Serve hot with grated Parmesan if desired.

Notes

For best texture, cook pasta separately if planning to freeze.

Taste and adjust salt after adding broth as levels vary.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 6g
Sodium: 540mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 9g
Protein: 12g
Cholesterol: 2mg

Keywords: minestrone soup, vegetable soup, healthy dinner, vegetarian recipe, Italian soup