Description
This easy minestrone soup is a hearty and comforting Italian vegetable soup made with a variety of fresh vegetables, beans, pasta, and seasoned with herbs. Perfect for a nutritious and filling meal any day of the week.
Ingredients
Scale
Vegetables and Base
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 medium celery ribs, diced
- 4 medium carrots, diced
- 3 medium zucchini, diced
- 1 tablespoon minced garlic
Canned Goods and Broth
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can white cannellini beans, undrained
- 1 (15 ounce) can kidney beans, undrained
- 6 cups vegetable broth
Seasonings and Garnish
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 8 ounces elbow macaroni or shell pasta
- 1 cup baby spinach, roughly chopped
- 1/4 cup grated parmesan cheese to garnish
Instructions
- Heat fats: In a large 6-quart soup pot over medium heat, melt 2 tablespoons salted butter along with 1 tablespoon olive oil to create the cooking base.
- Sauté onions: Add the diced medium white onion to the pot and cook for 3 to 5 minutes, stirring occasionally, until the onions start to soften and become translucent.
- Cook vegetables and garlic: Stir in diced celery, carrots, and zucchini. Cook for 8 to 10 minutes while stirring occasionally until the vegetables begin to soften. Add minced garlic and cook for 1 more minute until fragrant.
- Add liquids and seasonings: Pour in the undrained diced tomatoes, tomato sauce, cannellini beans, kidney beans, and vegetable broth. Add dried basil and dried oregano. Increase heat to high and bring the mixture to a boil.
- Cook pasta: Stir in elbow macaroni or shell pasta, reduce heat to medium-low, and maintain a low boil. Cook for 10 to 12 minutes or until pasta is tender, stirring occasionally to prevent sticking.
- Add spinach and season: Add roughly chopped baby spinach during the last 2 minutes of cooking to wilt gently. Season the soup with additional salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and garnish each serving with 1/4 cup grated parmesan cheese, if desired. Serve hot and enjoy.
Notes
- The pasta can be substituted with gluten-free options for gluten intolerance.
- You can use low-sodium vegetable broth to reduce salt content.
- For a vegan version, omit the parmesan cheese or use a vegan cheese alternative.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Adding a splash of balsamic vinegar before serving can enhance flavor depth.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 10 mg
