
Time
60 minutes
Servings
6
Calories
188
A robust and warming vegetable soup brimming with seasonal vegetables, beans, pasta, and herbs in a rich tomato broth. Perfect for a cozy meal.
188
cal
6.4g
protein
30.6g
carbs
5.5g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Olive oil | 2 tbsp | 41 | 0g | 0g | 5g | |||
| Onion, chopped | 1 whole | 7 | 0g | 2g | 0g | |||
| Carrots, chopped | 2 whole | 8 | 0g | 2g | 0g | |||
| Celery stalks, chopped | 2 whole | 0 | 0g | 0g | 0g | |||
| Garlic, minced | 3 cloves | 2 | 0g | 1g | 0g | |||
| Canned crushed tomatoes | 400 g | 21 | 1g | 5g | 0g | |||
| Vegetable broth | 6 cups | 12 | 0g | 3g | 0g | |||
| Canned cannellini beans, rinsed | 1 cups | 34 | 2g | 6g | 0g | |||
| Zucchini, diced | 1 whole | 6 | 0g | 1g | 0g | |||
| Small pasta (ditalini or elbow) | 0.5 cups | 52 | 2g | 10g | 0g | |||
| Spinach or kale, chopped | 2 cups | 2 | 0g | 0g | 0g | |||
| Fresh parsley, chopped | 2 tbsp | 1 | 0g | 0g | 0g | |||
| Bay leaf | 1 whole | 0 | 0g | 0g | 0g | |||
| Dried oregano | 1 tsp | 1 | 0g | 0g | 0g | |||
| Salt and black pepper | 1 to taste | 0 | 0g | 0g | 0g | |||
| Parmesan cheese, grated (for serving) | 1 to taste | 1 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Olive oil | 2 tbsp | 41 | 0g | 0g | 5g | |||
| Onion, chopped | 1 whole | 7 | 0g | 2g | 0g | |||
| Carrots, chopped | 2 whole | 8 | 0g | 2g | 0g | |||
| Celery stalks, chopped | 2 whole | 0 | 0g | 0g | 0g | |||
| Garlic, minced | 3 cloves | 2 | 0g | 1g | 0g | |||
| Canned crushed tomatoes | 400 g | 21 | 1g | 5g | 0g | |||
| Vegetable broth | 6 cups | 12 | 0g | 3g | 0g | |||
| Canned cannellini beans, rinsed | 1 cups | 34 | 2g | 6g | 0g | |||
| Zucchini, diced | 1 whole | 6 | 0g | 1g | 0g | |||
| Small pasta (ditalini or elbow) | 0.5 cups | 52 | 2g | 10g | 0g | |||
| Spinach or kale, chopped | 2 cups | 2 | 0g | 0g | 0g | |||
| Fresh parsley, chopped | 2 tbsp | 1 | 0g | 0g | 0g | |||
| Bay leaf | 1 whole | 0 | 0g | 0g | 0g | |||
| Dried oregano | 1 tsp | 1 | 0g | 0g | 0g | |||
| Salt and black pepper | 1 to taste | 0 | 0g | 0g | 0g | |||
| Parmesan cheese, grated (for serving) | 1 to taste | 1 | 0g | 0g | 0g |
Step 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until softened.
Step 2
Add minced garlic, bay leaf, and oregano. Cook for 1 minute until fragrant. Stir in crushed tomatoes and vegetable broth.
Step 3
Bring soup to a simmer, then add cannellini beans and diced zucchini. Reduce heat, cover, and cook for 15 minutes, allowing flavors to meld.
Step 4
Add small pasta to the pot and cook according to package directions, usually 7-10 minutes, until al dente.
Step 5
Stir in chopped spinach or kale and fresh parsley. Cook for another 2-3 minutes, until greens are wilted. Remove bay leaf. Season with salt and pepper to taste.
Step 6
Ladle hot minestrone into bowls and serve with a sprinkle of grated Parmesan cheese.
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