Jessica's Really Good Minestrone Soup

Warm, hearty, and brimming with garden-fresh flavor, Jessica's Really Good Minestrone Soup is the ultimate comforting meal for any season. This Italian-inspired classic is loaded with vibrant vegetables like zucchini, carrots, celery, and spinach, combined with protein-packed kidney and cannellini beans, all simmered in a robust tomato-based broth infused with Italian seasoning and a hint of garlic. A touch of tender pasta adds just the right amount of heartiness, while optional toppings like grated Parmesan and fresh basil elevate every bowl to gourmet status. Ready in under an hour and perfect for meal prep, this richly satisfying vegetarian soup is as nutritious as it is delicious. Make it the centerpiece of your dinner table or freeze leftovers for cozy, no-fuss meals later.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 3 garlic cloves, minced
• 1 14-ounce can canned diced tomatoes
• 1 15-ounce can canned red kidney beans, drained and rinsed
• 1 15-ounce can canned cannellini beans, drained and rinsed
• 6 cups low-sodium vegetable broth
• 2 teaspoons dried Italian seasoning
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 2 cups baby spinach or kale, chopped
• 0.25 cup grated Parmesan cheese (optional, for serving)
• 2 tablespoons fresh basil leaves (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery, and cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.

Step 3

Stir in the diced zucchini and minced garlic, and cook for another 2-3 minutes until fragrant.

Step 4

Add the canned diced tomatoes, kidney beans, cannellini beans, vegetable broth, Italian seasoning, bay leaf, salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.

Step 6

Stir in the pasta and cook for an additional 8-10 minutes until the pasta is tender.

Step 7

Add the chopped spinach or kale, stirring until the greens are wilted, about 2-3 minutes.

Step 8

Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and, if desired, top with grated Parmesan cheese and fresh basil leaves for garnish.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(3364.6g)

Amount per serving	% Daily Value*
Calories	2202.0

Total Fat 63.7g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 6.1g
Cholesterol 55.3mg	0%
Sodium 5540.7mg	0%
Total Carbohydrate 318.7g	0%
Dietary Fiber 51.3g	0%
Total Sugars 43.9g
Protein 89.7g	0%

Vitamin D 0IU	0%
Calcium 1425.6mg	0%
Iron 20.6mg	0%
Potassium 6315.0mg	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: 26.0%

Protein: 16.3%

Carbs: 57.8%