Description

Warm up your chilly days with this comforting minestrone soup, packed with vibrant vegetables, savory herbs, and rich flavors. Perfect for weeknight dinners, this easy recipe is not only delicious but also customizable based on what you have in your pantry. Each bowl offers a nourishing experience that brings family and friends together.

Ingredients

Scale

2 tbsp extra virgin olive oil
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, sliced into half-moons
3 cloves garlic, minced
1 can (14 oz) diced tomatoes in juice
4 cups low-sodium vegetable broth
1 can (15 oz) cannellini beans, rinsed and drained
2 cups fresh spinach or kale
1 tbsp Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté for about 5 minutes until softened.
Stir in the minced garlic and zucchini; cook until zucchini begins to soften.
Pour in the diced tomatoes with their juice and the vegetable broth. Bring to a gentle boil while stirring occasionally.
Add the rinsed cannellini beans and Italian seasoning; let simmer for about 10 minutes to meld flavors.
Stir in the fresh spinach or kale until wilted—about a minute. Serve hot with grated Parmesan if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 4g
Sodium: 450mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 9g
Cholesterol: 5mg

Keywords: Customize your minestrone by swapping vegetables based on seasonality or personal preference. Enhance flavor by adding fresh herbs or a splash of lemon juice before serving.