Minestrone Soup Recipe
Delicious and fresh Minestrone soup recipe! Full of vegetables in a light broth that will leave you feeling nourished and satisfied. This is an authentic Italian recipe my family has made for generations!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced (optional)
- 4 large carrots peeled and cut into chunks
- 1 bunch celery diced
- 3 medium zucchini diced
- 1 red pepper diced
- 1 cup cut green beans may use frozen
- 1 ½ cups cut leaf spinach may use frozen
- 1 large can diced tomatoes 28 oz
- 1 can cannellini beans 15 oz
- 7 cups water or fill the tomato can twice with water, or broth
- Salt and black pepper to taste
- Optional: 2 cups of your favorite pasta variety- cooked to al dente texture
- Toppings: fresh basil parsley, and grated parmigiano reggiano
Instructions
- In a large pot, heat oil over medium. Add garlic, onion, carrots, celery, red pepper, zucchini and 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
- Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add cannellini beans, and 7 cups water; bring to a low boil. Stir in green beans and spinach.*
- Reduce to a simmer, and cook until all the vegetables are tender, about 20-30 minutes. Season with salt and pepper; and basil. Serve sprinkled with parmigiano and, if using, torn basil and parsley. Drizzle with more oil, if desired.
- If adding pasta. Cook the pasta according to package directions (undercook 1-2 minutes) and add to the minestrone.
Notes
*omit any vegetables you do not like and add any that you do! Such as: potato, cabbage, or a different variety of beans.
Nutrition
Calories: 183kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 257mg | Potassium: 922mg | Fiber: 10g | Sugar: 10g | Vitamin A: 13721IU | Vitamin C: 64mg | Calcium: 191mg | Iron: 4mg
