Minestrone Soup
This hearty and nutritious Italian classic is packed with vibrant vegetables, beans, and aromatic herbs, making it a perfect meal for any season.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped Adds sweetness and flavor
- 2 pieces carrots, diced Adds sweetness and color
- 2 stalks celery, diced Adds flavor and crunch
- 2 cloves garlic, minced Enhances flavor
- 1 medium zucchini, diced Adds texture
- 1 can (14 oz) diced tomatoes Base for broth
- 4 cups vegetable broth For soup base
- 1 can (15 oz) kidney beans, drained and rinsed Adds protein and variety
- 1 cup green beans, trimmed and cut Adds color and crunch
- 1 cup spinach or kale Adds nutrition
Seasoning
- 1 teaspoon dried oregano Adds earthiness
- 1 teaspoon dried basil Adds Italian flavor
- to taste Salt and pepper For seasoning
- optional Grated Parmesan cheese For serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic and zucchini, cooking for another 2 minutes.
Cooking
- Add diced tomatoes, vegetable broth, kidney beans, green beans, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 20-25 minutes or until vegetables are tender.
- Stir in spinach or kale and cook until wilted.
Serving
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Customize the vegetables according to your preference. For added protein, consider incorporating cooked pasta, quinoa, or lentils. Enhance the flavor with a splash of balsamic vinegar or lemon juice before serving. Leftover soup can be refrigerated for up to 3-4 days or frozen in portions for up to 3 months.