Description
Hearty Minestrone soup brings Italian countryside comfort to kitchen tables with its rich blend of vegetables, beans, and pasta. Simmering slowly, this classic dish warms souls and delights palates, inviting you to savor each spoonful of authentic Mediterranean tradition.
Ingredients
Scale
Vegetables and Aromatics:
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 2 cups spinach or kale
Proteins and Beans:
- 1 (15 ounces/425 grams) can kidney beans, drained and rinsed
Base and Liquid Ingredients:
- 2 tablespoons olive oil
- 1 (14 ounces/397 grams) can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (like ditalini)
- 2 teaspoons Italian seasoning
Instructions
- Warm olive oil in a spacious pot over medium heat, gently sautéing onions, carrots, and celery until they become tender and translucent, approximately 5-6 minutes.
- Introduce minced garlic and diced zucchini to the vegetable medley, allowing them to release their aromatic essence for 2-3 minutes.
- Pour in diced tomatoes and vegetable broth, elevating the mixture to a gentle, rolling simmer that promises rich flavor development.
- Sprinkle Italian seasoning into the bubbling liquid, then carefully add pasta, allowing it to cook uncovered for 8-10 minutes until perfectly al dente.
- Fold kidney beans into the soup, creating a protein-packed layer of texture and nutrition.
- Gently incorporate fresh spinach or kale, letting the greens wilt and meld with the soup’s robust character for an additional 3-4 minutes.
- Remove from heat and let the soup rest momentarily to allow flavors to harmonize.
- Ladle into deep bowls, optionally crowning with a generous dusting of freshly grated Parmesan cheese for an extra layer of indulgence.
Notes
- Customize the veggie mix by swapping zucchini with seasonal produce like butternut squash or bell peppers for variety.
- Boost protein content by adding quinoa or lentils instead of pasta, making the soup gluten-free and more nutritious.
- Enhance flavor depth by roasting vegetables before adding them to the pot, creating a more complex and caramelized taste profile.
- Make the soup freezer-friendly by storing in airtight containers for up to 3 months, perfect for meal prepping and quick weeknight dinners.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg