Description
A comforting and nourishing soup filled with fresh vegetables and wholesome goodness. Perfect for chilly evenings or casual gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup green beans, trimmed and cut into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup pasta (optional)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onions, diced carrots, and celery for about five minutes.
- Add the minced garlic and diced zucchini; cook for another two minutes.
- Combine the diced tomatoes, vegetable broth, kidney beans, and green beans; season with dried basil, oregano, salt, and pepper.
- Bring the mixture to a gentle boil.
- Simmer uncovered for 15 to 20 minutes.
- Cook the pasta if using, during the last ten minutes of simmering.
- Adjust seasoning and serve hot garnished with fresh parsley.
Notes
This minestrone soup holds up beautifully and can be prepared a day in advance. Experiment with different beans and vegetables for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg