Easy Minestrone Soup
User Reviews
5
8 reviews
Excellent
Easy Minestrone Soup
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Hearty, healthy, and satisfying, this easy minestrone recipe is a delicious vegetarian lunch or dinner!
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Ingredients
- 2 tablespoons olive oil
- 1 small onion about 1 cup, diced
- 1 large carrot peeled and diced, or 2 small carrots
- 1 large celery diced, or 2 small stalks celery
- 1 small zucchini diced
- ½ cup green beans or substitute with frozen cut green beans, fresh, cut
- 2 cloves garlic pressed or minced (about 2 teaspoons
- 6 cups vegetable broth
- 1 (14.5 oz) diced tomatoes not drained, canned, fire-roasted
- 1 (15.5 oz) red kidney beans drained and rinsed, canned
- 1 (15.5 oz) small white beans drained and rinsed, or navy beans, canned
- 1 teaspoon oregano or use 2 teaspoons fresh oregano, dried
- ½ teaspoon basil or use 1 ½ teaspoons chopped fresh basil, dried
- ¼ teaspoon thyme or use ¾ teaspoon fresh thyme leaves, dried
- kosher salt to taste
- ground black pepper to taste
- ½ cup ditalini pasta (or other small pasta shape such as orzo, stars, or mini shells)
- 3 cups spinach fresh baby leaves
- 2 tablespoons parsley chopped, fresh
- lemon juice fresh, squeeze, optional
- Parmesan Cheese grated Parmesan cheese; additional chopped fresh herbs, for serving
- fresh herbs grated Parmesan cheese; additional chopped fresh herbs, for serving
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. When the oil shimmers, add the onion, carrots, celery, zucchini, and green beans. Sauté until the vegetables are starting to soften and the onion is translucent, about 5-7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in vegetable broth, diced tomatoes and their juices, kidney beans, white beans, oregano, basil, and thyme. Bring the broth to a boil, then reduce the heat and gently simmer, uncovered, for about 20 minutes. Taste the soup and season with salt and pepper.
- Add pasta; simmer for about 10-15 minutes, or until the pasta is al dente (just barely tender). Remove from the heat.
- Stir in the spinach leaves and fresh parsley just before serving. Add a squeeze of fresh lemon juice, if desired. Ladle into bowls and garnish with freshly grated Parmesan cheese and additional fresh herbs.
Notes
- Don't overcook the noodles or they will become mushy in your soup. Add them to the pot just before you're ready to serve.
- The total cooking time for the pasta will depend on the size and shape that you choose. Ditalini typically needs about 10-15 minutes in the simmering broth, but keep an eye on it and turn off the heat when the pasta is just barely tender. It will continue to soften and plump up as it sits in the hot soup.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
Nutrition Information
Show Details
Serving
1cup
Calories
150kcal
(8%)
Carbohydrates
24.4g
(8%)
Protein
7.6g
(15%)
Fat
3.2g
(5%)
Saturated Fat
0.5g
(3%)
Sodium
735.6mg
(31%)
Fiber
6.8g
(27%)
Sugar
4.7g
(9%)
Nutrition Facts
Serving: 9cups
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 150kcal | 8% |
| Carbohydrates | 24.4g | 8% |
| Protein | 7.6g | 15% |
| Fat | 3.2g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 735.6mg | 31% |
| Fiber | 6.8g | 27% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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