Description
A hearty winter minestrone soup filled with seasonal vegetables and beans.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (small shapes like ditalini)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic, zucchini, and green beans. Cook for 5 minutes.
- Add diced tomatoes, vegetable broth, cannellini beans, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- This soup freezes well.
- Feel free to add other seasonal vegetables.
- Adjust the consistency with more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: winter minestrone soup, hearty soup, vegetable soup