Classic Minestrone

Warm your soul with a bowl of hearty, **classic minestrone**, the ultimate comfort food packed with wholesome, fresh ingredients. Perfect for any season, this vibrant Italian-inspired soup features a medley of colorful vegetables like zucchini, kale, and potatoes, perfectly balanced with hearty cannellini beans and tender pasta in a savory tomato and herb-based broth. With just 20 minutes of prep time and a total cook time of 40 minutes, this recipe delivers rich, complex flavors from your pantry staples without hours in the kitchen. Serve it topped with grated Parmesan and fresh parsley for a delightful finishing touch. Whether you're seeking a nourishing weeknight dinner or a satisfying meal to share with friends, this easy minestrone recipe will quickly become a family favorite and is the ideal option for a filling, vegetarian-friendly dish that's as healthy as it is delicious.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 4 cloves, minced garlic
• 1 medium, diced zucchini
• 1 medium, diced potato
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces, drained and rinsed canned cannellini beans
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups, chopped kale leaves
• 1 cup uncooked small pasta (like ditalini or elbow)
• 1 teaspoon or to taste salt
• 0.5 teaspoon or to taste black pepper
• 0.25 cup (optional, for serving) grated Parmesan cheese
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced zucchini and potato to the pot. Cook for 3-4 minutes, stirring occasionally.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Step 6

Add the cannellini beans, dried oregano, and dried basil. Stir well.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, until the vegetables are tender.

Step 8

Stir in the chopped kale and uncooked pasta. Cook for an additional 8-10 minutes until the pasta is al dente.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Serve hot, garnished with grated Parmesan and chopped parsley if desired.

Nutrition Facts

Serving size	(4132.4g)

Amount per serving	% Daily Value*
Calories	3047.6

Total Fat 99.1g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 17.3g
Cholesterol 40.4mg	0%
Sodium 10890.9mg	0%
Total Carbohydrate 444.8g	0%
Dietary Fiber 78.6g	0%
Total Sugars 86.8g
Protein 109.2g	0%

Vitamin D 0IU	0%
Calcium 1441.9mg	0%
Iron 29.6mg	0%
Potassium 9461.6mg	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: 28.7%

Protein: 14.1%

Carbs: 57.2%