Minestrone Recipe
A hearty and healthy Italian soup loaded with vegetables, beans, and pasta.
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Vegetables
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup green beans, chopped
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
- 2 tablespoon olive oil
Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook until softened, about 5-7 minutes.
Add the garlic, zucchini, and green beans. Cook for another 5 minutes.
Stir in the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
Reduce heat and let it simmer for 20 minutes.
Add the pasta and beans. Cook until the pasta is tender, about 10 minutes.
Adjust seasoning with salt and pepper if needed. Serve hot.
Calories: 200kcal | Carbohydrates: 35g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg
Healthy, Soup, Vegetarian