Description
Enjoy a warm, veggie-packed Holiday Minestrone Soup perfect for a winter lunch. This recipe blends hearty vegetables and pasta for a comforting, flavorful bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped zucchini
- 1 cup chopped kale or spinach
- 1/2 cup small pasta (like ditalini or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Add cannellini beans, zucchini, oregano, and basil. Continue to simmer for 10 minutes.
- Stir in the pasta and cook according to package directions until al dente.
- Add kale or spinach during the last 2 minutes of cooking, stirring until wilted.
- Season generously with salt and pepper.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- Feel free to use your favorite seasonal winter vegetables in place of or in addition to the zucchini.
- If you prefer a thicker soup, crush a small portion of the beans against the side of the pot before adding them back in.
- This soup tastes even better the next day, making it a great make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 280
- Sugar: Approx. 7g
- Sodium: Approx. 550mg
- Fat: Approx. 4g
- Saturated Fat: Approx. 0.5g
- Unsaturated Fat: Approx. 3.5g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 10g
- Protein: Approx. 12g
- Cholesterol: 0mg