Comforting Minestrone Soup You’ll Love to Customize

This comforting Minestrone Soup is a hearty, customizable dish filled with veggies and beans, perfect for a chilly day.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Soup

Cuisine: Italian

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can use vegetable oil for a lighter option.
1 medium Onion Provides a flavorful base; no substitutions recommended.
3 cloves Garlic Enhances aroma and taste; use fresh or dried for convenience.
2 medium Carrots Substitute with parsnips for a different flavor.
2 stalks Celery Contributes crunch and savory notes; no substitutions recommended.
1 medium Zucchini Substitute with yellow squash if desired.
1 cup Green Beans Frozen green beans can be used directly.

For the Broth

1 14-ounce can Canned Diced Tomatoes Can substitute with fresh tomatoes in season.
4 cups Vegetable Broth Substitute with chicken broth for non-vegetarian options.

For Protein and Heartiness

1 can Cannellini Beans Substitute with kidney beans or chickpeas if preferred.
1 cup Pasta Use any small pasta; gluten-free pasta works well for dietary needs.

For Seasoning

1 teaspoon Dried Oregano Essential for that Italian flavor.
1 teaspoon Basil Use fresh for a more robust flavor.
Salt Adjust to taste.
Pepper Adjust to taste.

For the Fresh Finish

2 cups Spinach or Kale Frozen can be substituted if fresh is unavailable.
Parmesan Cheese Omit for a vegan option or substitute with nutritional yeast.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 1-2 minutes.
Add 1 diced onion, 3 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5-6 minutes until softened.
Stir in 1 chopped zucchini and 1 cup of trimmed green beans, sautéing for an additional 2-3 minutes.
Pour in one 14-ounce can of diced tomatoes, 4 cups of vegetable broth, and 1 can of drained cannellini beans.
Add 1 cup of small pasta and 1 teaspoon each of dried oregano and basil, seasoning with salt and pepper to taste.
Lower the heat and let the soup simmer uncovered for about 15-20 minutes.
Add 2 cups of fresh spinach or kale and stir gently for 2-3 minutes until the greens wilt.
Taste the soup and adjust seasoning as needed before serving with a sprinkle of Parmesan cheese and fresh basil.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 36gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Using fresh vegetables enhances flavor and texture. Store leftovers in airtight containers for up to 4-5 days in the refrigerator. Adjust seasoning before serving.

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