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–+ servings
Minestrone Soup

Hearty Minestrone Soup That Warms Your Soul

This Hearty Minestrone Soup is the perfect blend of fresh vegetables, beans, and pasta, encapsulating the comforting warmth of winter, making it an ideal crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 0.5 cups Onion, finely diced Shallots can be used for a milder flavor
  • 4 cloves Garlic, minced Garlic powder is a quick substitute
For the Vegetables
  • 0.5 cups Carrots, peeled and diced Can swap with parsnips
  • 0.5 cups Celery, diced Fennel makes a lovely alternative
  • 0.5 cups Green Beans, fresh or frozen Snap peas can be a fun twist
  • 1 Zucchini, halved and diced Summer squash works too
  • 2 cups Fresh Baby Spinach Kale can be substituted
For the Protein and Broth
  • 15 oz Red Kidney Beans, drained and rinsed Chickpeas can be used instead
  • 14.5 oz Diced Tomatoes with juice Fresh tomatoes in season can enhance flavor
  • 4 cups Vegetable Stock Chicken stock or water can substitute
For the Seasoning
  • 1.5 tsp Italian Seasoning Omit if using fresh herbs
  • 1 Bay Leaf Leave out if unavailable
  • Salt and Pepper Adjust to taste
For the Pasta
  • 0.5 cups Ditalini Pasta Any short pasta can be used

Equipment

  • large stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat until it shimmers.
  2. Add ½ cup of finely diced onion and sauté for 3-5 minutes until translucent. Add 4 cloves of minced garlic, sauté for 1-2 minutes until golden.
  3. Incorporate ½ cup each of diced carrots and celery. Stir and cook for 3-5 minutes until softened.
  4. Stir in 15 oz of drained red kidney beans, 14.5 oz of diced tomatoes, 1.5 tsp of Italian seasoning, 1 bay leaf, and 4 cups of vegetable stock. Season with salt and pepper to taste and let simmer.
  5. Reduce heat and simmer for about 15 minutes, stirring occasionally.
  6. Stir in ½ cup of green beans, 1 halved and diced zucchini, 2 cups of spinach, and ½ cup of ditalini pasta. Cook for about 10 minutes until pasta is tender.
  7. Taste and adjust seasoning before serving warm with crusty bread or Parmesan if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This versatile soup can accommodate whatever vegetables are on hand and improves in flavor over time, perfect as leftovers.

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