Lelli's Minestrone Soup

Warm your soul with Lelli's Minestrone Soup, a hearty and vibrant classic that bursts with wholesome flavors and nutritious ingredients. This comforting Italian-inspired soup is loaded with tender vegetables like zucchini, carrots, and green beans, protein-packed cannellini and kidney beans, and perfectly cooked pasta, all simmered in a fragrant broth infused with garlic and Italian seasoning. Fresh spinach adds a pop of color and nutrients, while a sprinkle of Parmesan cheese and parsley creates a delightful finishing touch. Ready in just one hour, this easy-to-make recipe is perfect for weeknight dinners or meal prep, serving up to six portions of delicious goodness. Pair it with crusty bread for a satisfying, warming meal that’s equal parts healthy and satisfying. Whether you’re looking for a vegan-friendly option (skip the cheese!) or a cozy winter soup, Lelli's Minestrone Soup will quickly become a family favorite.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 4 cloves garlic, minced
• 1 15-ounce can canned diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup small pasta (e.g., ditalini or elbow macaroni)
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

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

Step 2

Add the diced onion, celery, carrots, and zucchini. Sauté for 5-7 minutes, or until the vegetables begin to soften.

Step 3

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

Step 4

Add the canned diced tomatoes, vegetable broth, and Italian seasoning. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Stir in the cannellini beans, red kidney beans, and green beans. Simmer for about 15 minutes.

Step 7

Add the pasta and cook according to the package instructions, typically 8-10 minutes, until al dente.

Step 8

Stir in the fresh spinach and let it wilt for 2-3 minutes.

Step 9

Season the soup with salt and black pepper, adjusting to taste.

Step 10

Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

Step 11

Serve hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3367.3g)

Amount per serving	% Daily Value*
Calories	2360.6

Total Fat 53.3g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 47.4mg	0%
Sodium 5192.1mg	0%
Total Carbohydrate 365.2g	0%
Dietary Fiber 64.3g	0%
Total Sugars 35.0g
Protein 111.7g	0%

Vitamin D 0IU	0%
Calcium 1435.1mg	0%
Iron 25.2mg	0%
Potassium 6565.6mg	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: 20.1%

Protein: 18.7%

Carbs: 61.2%