Description
Warm up with this delicious minestrone soup, a comforting blend of vibrant vegetables, hearty beans, and tender pasta in a rich tomato broth. Perfect for chilly evenings or gatherings, this easy-to-make recipe allows you to customize the ingredients based on what’s in season or available in your pantry. Each spoonful brings nostalgia and satisfaction, making it a favorite for family meals.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup small pasta (like ditalini)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for about 5 minutes until translucent. Add garlic and sauté until fragrant.
- Stir in carrots and celery; sauté for an additional 5 minutes.
- Add zucchini, diced tomatoes (with juice), and vegetable broth. Bring the mixture to a gentle boil.
- Stir in kidney beans and pasta; reduce heat and simmer for about 10 minutes until pasta is al dente.
- Season with salt, pepper, and Italian seasoning as desired. Remove from heat.
- Ladle into bowls, garnish with fresh basil, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg