Calamonicia Minestrone

Warm, hearty, and bursting with vibrant flavors, Calamonicia Minestrone is the ultimate comfort food for any season. This Italian-inspired vegetable soup combines a medley of fresh produce—like carrots, zucchini, kale, and potatoes—with tender cannellini beans and small pasta for a satisfying, nutrient-packed meal. Simmered in a rich vegetable broth infused with aromatic oregano and basil, this one-pot wonder comes together in just 50 minutes, making it perfect for busy weeknights. Garnish with fresh parsley and a sprinkle of Parmesan for an extra dash of elegance. Whether you’re seeking a filling vegetarian dinner or a cozy starter dish, this classic minestrone is a delightful celebration of wholesome ingredients and rustic Italian tradition.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 1 medium Zucchini, diced
• 1 medium Russet potato, peeled and diced
• 14 ounces Canned diced tomatoes (with juice)
• 6 cups Vegetable broth
• 2 cups Coarsely chopped kale
• 15 ounces Canned cannellini beans, drained and rinsed
• 1 cup Small pasta (such as ditalini or elbow)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 0.25 cup Grated Parmesan cheese (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced carrots, celery, zucchini, and potato to the pot. Sauté for 5 minutes to slightly soften the vegetables.

Step 5

Stir in the canned diced tomatoes along with their juice, vegetable broth, oregano, basil, salt, and pepper. Mix well and bring the mixture to a gentle boil.

Step 6

Reduce the heat to medium-low, cover, and let the soup simmer for 15 minutes, allowing the vegetables to become tender.

Step 7

Stir in the chopped kale, cannellini beans, and pasta. Continue to simmer for an additional 10 minutes, or until the pasta is cooked al dente.

Step 8

Taste the soup and adjust seasonings as needed.

Step 9

Divide the soup into bowls and garnish with fresh parsley. Serve with grated Parmesan cheese, if using.

Nutrition Facts

Serving size	(3459.4g)

Amount per serving	% Daily Value*
Calories	2201.7

Total Fat 64.6g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 47.4mg	0%
Sodium 7828.7mg	0%
Total Carbohydrate 323.0g	0%
Dietary Fiber 60.2g	0%
Total Sugars 49.9g
Protein 103.6g	0%

Vitamin D 0IU	0%
Calcium 1709.3mg	0%
Iron 25.1mg	0%
Potassium 7726.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 18.1%

Carbs: 56.5%