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minestrone-soup-recipe

Minestrone Soup Recipe

A hearty and healthy Italian vegetable soup.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini chopped
  • 1 can diced tomatoes (14 oz)
  • 6 cups vegetable broth
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 cup small pasta (like ditalini)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 cups fresh spinach chopped

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, and cook until softened.
  3. Add the carrots, celery, and zucchini, and cook for about 5 minutes.
  4. Stir in the diced tomatoes and vegetable broth. Bring to a boil.
  5. Add the kidney beans, cannellini beans, pasta, oregano, and basil. Reduce heat and simmer for 20 minutes.
  6. Season with salt and pepper to taste.
  7. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  8. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Soup, Vegetable
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