Description
A refreshing summer minestrone soup filled with seasonal vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 cup green beans, trimmed and cut
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Stir in carrot, zucchini, and bell pepper. Cook for 5 minutes.
- Add green beans and cook for another 3 minutes.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add cannellini beans, spinach, salt, pepper, basil, and oregano. Cook for 5 more minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
- This soup is best served fresh.
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to add any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: summer minestrone recipe