Vegetable Minestrone

Warm, hearty, and brimming with vibrant flavors, this homemade Vegetable Minestrone is the ultimate comfort food that’s also packed with nutrition. Featuring a medley of fresh vegetables like zucchini, carrots, and celery, paired with kidney and cannellini beans for a protein boost, this classic Italian soup is simmered in rich vegetable broth with aromatic herbs like thyme and oregano. The addition of tender pasta and fresh leafy greens such as kale or spinach makes it a satisfying, wholesome meal perfect for any season. Ready in just 45 minutes, this one-pot wonder is easy to customize and pairs beautifully with crusty bread for a cozy, satisfying dinner. Garnish with Parmesan and parsley for an extra touch of flavor. Whether you’re looking for a light lunch or a meatless weeknight dinner, this minestrone is the perfect recipe to warm both body and soul.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 stalks, diced celery stalk
• 1 medium, diced zucchini
• 3 cloves, minced garlic
• 14 ounces canned diced tomatoes
• 6 cups vegetable broth
• 15 ounces, drained and rinsed canned kidney beans
• 15 ounces, drained and rinsed canned cannellini beans
• 1 cup, uncooked small pasta (e.g., elbow, ditalini)
• 2 cups, chopped kale or spinach
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 0 for garnish grated Parmesan cheese (optional)
• 0 for garnish fresh parsley (optional)
• 0 for serving crusty bread (optional)

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 begin to soften.

Step 3

Stir in the zucchini and minced garlic. Cook for another 3 minutes until fragrant.

Step 4

Add the canned diced tomatoes (with their juices), vegetable broth, kidney beans, cannellini beans, thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine.

Step 5

Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 6

Add the uncooked pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is tender.

Step 7

Stir in the chopped kale or spinach and allow it to wilt for 2-3 minutes.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Remove the bay leaf before serving.

Step 10

Ladle the minestrone into bowls and garnish with grated Parmesan cheese and chopped parsley if desired. Serve with crusty bread on the side.

Nutrition Facts

Serving size	(3764.5g)

Amount per serving	% Daily Value*
Calories	2645.7

Total Fat 65.6g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 10.5g
Cholesterol 11.9mg	0%
Sodium 10883.5mg	0%
Total Carbohydrate 415.1g	0%
Dietary Fiber 90.9g	0%
Total Sugars 62.8g
Protein 120.6g	0%

Vitamin D 0IU	0%
Calcium 1520.9mg	0%
Iron 40.3mg	0%
Potassium 8969.9mg	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: 21.6%

Protein: 17.6%

Carbs: 60.7%