Minestrone Soup
User Reviews
5
Minestrone Soup
Description
The Minestrone Soup recipe begins by sautéing diced onion, celery, and carrot in olive oil until tender, then adding garlic for a brief sauté to release its flavor. The base is built with diced tomatoes, vegetable broth, tomato paste, and Italian seasoning to create a rich, savory broth. White and kidney beans contribute protein and creaminess, while diced potatoes and green beans add heartiness and texture.
Small shell pasta is included and cooked in the broth until tender, providing a comforting element commonly found in traditional minestrone. Baby spinach leaves are stirred in near the end to wilt gently into the soup, adding freshness and a slight earthiness. The final touch of chopped parsley brightens the dish with herbal notes.
This soup is a filling, well-balanced vegetarian meal option with a variety of vegetables, beans, and pasta in a seasoned tomato broth. It is suitable for serving as a starter or a main course, especially in cooler weather or when a nourishing, vegetable-rich meal is desired.
Ingredients
- 2 tablespoons olive oil
- 3/4 cup onion diced
- 1/2 cup celery sliced
- 1/2 cup carrot peeled, quartered and sliced
- 2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- 1 ounce can diced tomatoes
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 ounce can White beans drained and rinsed, small
- 1 ounce can Kidney Beans drained and rinsed
- 1 cup russet potato peeled and diced into 1/2 inch pieces
- 1/2 cup green beans frozen, cut
- 1/2 cup small shell pasta
- 2 cups baby spinach leaves
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery and carrots to the pot.
- Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
- Add the white beans, kidney beans, potatoes, green beans and pasta to the pot. Simmer for 15-20 minutes or until pasta and potatoes are tender.
- Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
- Sprinkle the parsley over the soup and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Sodium | 644mg | 27% |
| Potassium | 1047mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 3335IU | 67% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 127mg | 13% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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