Description
A comforting and hearty minestrone soup packed with colorful vegetables, kidney beans, and pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup green beans, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup small pasta (e.g., ditalini or small shells)
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté until softened, around 5 minutes.
- Stir in the garlic and zucchini, cooking for another 2 minutes.
- Pour in the diced tomatoes, vegetable broth, kidney beans, green beans, and Italian seasoning. Bring to a boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Add the pasta and continue to simmer until the pasta is cooked, about 10 minutes.
- Season with salt and pepper to taste. Serve hot with fresh basil if desired.
Notes
Feel free to substitute any seasonal vegetables and consider using frozen or pre-cut vegetables for a quicker cook time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg