Description
A vibrant and filling minestrone soup made with fresh vegetables and pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 can kidney beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, sautéing until tender, about 5 minutes.
- Add the zucchini and green beans, cooking for another 3-4 minutes until softened.
- Stir in the diced tomatoes and vegetable broth, bringing to a boil.
- Add the kidney beans and pasta, reduce heat, and let simmer until the pasta is cooked, about 10-12 minutes.
- Season with salt and pepper to taste before serving hot, garnished with fresh basil.
Notes
Chop vegetables uniformly for even cooking. Add fresh herbs like thyme or parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg