Print

Vegetable-packed minestrone soup for a healthy meal!

Vegetable-packed minestrone soup
Print Recipe

A hearty and nutritious vegetable-packed minestrone soup that is perfect for a healthy meal.

Ingredients

Scale
  • 2 tablespoons 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 (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup pasta (small shapes like ditalini or elbow)
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  3. Add garlic, zucchini, and green beans; cook for another 3 minutes.
  4. Stir in diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Add pasta and cook until al dente, about 8-10 minutes.
  7. Adjust seasoning if necessary and serve hot, garnished with fresh parsley.

Notes

  • Feel free to add any other vegetables you have on hand.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days.
  • For a heartier soup, add more beans or pasta.

Nutrition

Find it online: https://bibodorecipes.com/vegetable-packed-minestrone-soup-recipe/