Description
A hearty Italian soup packed with fresh vegetables, beans, and pasta, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or macaroni)
- Fresh parsley or basil for garnish
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the onion and garlic, sauté until fragrant, about 2 minutes.
- Stir in the carrots and celery. Cook for about 5 minutes until the vegetables are softened.
- Add the zucchini and green beans to the pot. Cook for an additional 3 minutes.
- Pour in the diced tomatoes, vegetable broth, and cannellini beans. Season with oregano, basil, salt, and pepper.
- Bring the mixture to a boil. Then reduce the heat to low and let it simmer for about 15 minutes.
- Add the pasta and cook until al dente, checking package instructions for timing.
- Taste the soup and adjust seasoning if necessary.
- Serve hot in bowls, garnished with fresh parsley or basil.
Notes
For a richer flavor, consider adding grated Parmesan cheese on top. This soup can also be stored for 4-5 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: minestrone, soup, Italian, vegetarian soup, healthy soup, vegetable soup, easy recipe