Minestrone Recipe
A hearty and healthy Italian vegetable soup.
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Main Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can diced tomatoes (14.5 oz)
- 6 cups vegetable broth
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup pasta (small shapes like ditalini or elbow)
- to taste salt and pepper
- 1 cup spinach or kale, chopped
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
2. Add carrots, celery, and zucchini. Cook for about 5 minutes.
3. Stir in diced tomatoes, vegetable broth, kidney beans, oregano, and basil. Bring to a boil.
4. Add pasta and cook until tender, about 10 minutes.
5. Season with salt and pepper. Stir in spinach or kale until wilted.
6. Serve hot and enjoy!
Calories: 200kcal | Carbohydrates: 30g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg