Description
A hearty and nutritious minestrone soup loaded with 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, chopped
- 1 yellow squash, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 bay leaf
- 2 cups spinach
- 1 cup pasta (small shape)
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened.
- Add garlic, zucchini, and yellow squash; cook for an additional 5 minutes.
- Stir in diced tomatoes, vegetable broth, cannellini beans, basil, oregano, and bay leaf. Bring to a boil.
- Add spinach and pasta; reduce heat and simmer until pasta is cooked, about 10 minutes.
- Remove bay leaf, season with salt and pepper, and serve hot.
Notes
- This soup is very versatile; feel free to add any vegetables you have on hand.
- For added protein, include diced chicken or sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg