Grandma's Minestrone

Transport yourself to the comfort of Sunday dinners with "Grandma's Minestrone," a hearty and nourishing Italian classic that's packed with vibrant vegetables, tender beans, and perfectly cooked pasta. This easy-to-follow recipe combines pantry staples like canned tomatoes and cannellini beans with fresh produce such as zucchini, red potatoes, and spinach, creating a medley of wholesome flavors in every spoonful. Seasoned with aromatic herbs like oregano and basil, and simmered in a rich vegetable broth, this soup is the epitome of cozy, home-cooked meals. Whether topped with a sprinkle of parmesan cheese or enjoyed as is, this one-pot wonder is ideal for meal prepping and freezes beautifully. Ready in just an hour, Grandma’s Minestrone is perfect for busy weeknights or leisurely family gatherings. Warm up your kitchen and your heart with this timeless recipe today!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 1 medium, diced zucchini
• 2 medium, diced red potatoes
• 1 cup, trimmed and chopped green beans
• 14 ounces canned diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 15 ounces, drained and rinsed canned cannellini beans
• 1 cup small pasta (e.g., ditalini or elbow macaroni)
• 2 cups baby spinach
• 0.5 cup, grated (optional) parmesan cheese
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper

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, or until the vegetables begin to soften.

Step 3

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

Step 4

Add the diced zucchini, red potatoes, and green beans to the pot. Stir well to combine.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir in the bay leaves, dried oregano, and dried basil.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let the soup simmer uncovered for 20 minutes, or until the potatoes are fork-tender.

Step 7

Stir in the cannellini beans and pasta. Cook for an additional 8-10 minutes, or until the pasta is al dente.

Step 8

Add the baby spinach to the pot and stir until wilted, about 2 minutes.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Remove the bay leaves from the pot before serving.

Step 11

Ladle the soup into bowls and garnish with grated parmesan cheese, if desired. Serve hot.

Nutrition Facts

Serving size	(4004.1g)

Amount per serving	% Daily Value*
Calories	2926.0

Total Fat 74.5g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 10.8g
Cholesterol 52.4mg	0%
Sodium 10294.1mg	0%
Total Carbohydrate 464.2g	0%
Dietary Fiber 78.9g	0%
Total Sugars 80.8g
Protein 116.1g	0%

Vitamin D 0IU	0%
Calcium 1492.0mg	0%
Iron 29.7mg	0%
Potassium 9172.3mg	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: 22.4%

Protein: 15.5%

Carbs: 62.1%