Description
Warm up with a cozy bowl of minestrone soup packed with vibrant vegetables, hearty beans, and fragrant herbs. This comforting dish is not only easy to prepare but also perfect for busy weeknights or family gatherings. Each spoonful bursts with flavor, making it a delightful way to enjoy wholesome ingredients while reminiscing about cherished memories in the kitchen.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (14 oz) crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup ditalini pasta
- 2 cups fresh spinach or kale
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat the olive oil. Add the onion, carrots, and celery; sauté for about 5 minutes until soft.
- Stir in the garlic and zucchini; cook for an additional 3-4 minutes until fragrant.
- Add crushed tomatoes and vegetable broth; stir well and let simmer for about 10 minutes.
- Incorporate kidney beans and ditalini pasta; cook until pasta is al dente (8-10 minutes).
- Just before serving, fold in fresh spinach or kale until wilted.
- Season with salt and pepper to taste before ladling into bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 210
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg