Description
A filling and nutritious minestrone soup packed with protein and vegetables, perfect for quick weeknight meals.
Ingredients
Scale
- 1 cup diced onions
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (optional)
- Fresh parsley for garnish
Instructions
- Heat a little oil in a large pot over medium heat and sauté the onions and garlic until translucent, about 2 to 3 minutes.
- Add the carrots, celery, zucchini, and green beans; cook for about 5 minutes until they begin to soften.
- Stir in the kidney beans, chickpeas, broth, diced tomatoes, oregano, and basil.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- If using pasta, add it in the last 10 minutes of cooking until tender.
- Season with salt and pepper to taste before serving.
- Serve hot, garnished with fresh parsley.
Notes
Consider subbing ingredients based on availability. This soup retains its comforting qualities even with variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg