Hearty Tuscan Minestrone Soup

Name: Hearty Tuscan Minestrone Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tbsp Olive oil; 1 whole Onion, chopped; 2 whole Carrots, chopped; 2 whole Celery stalks, chopped; 3 cloves Garlic, minced; 400 g Canned crushed tomatoes; 6 cups Vegetable broth; 1 cups Canned cannellini beans, rinsed; 1 whole Zucchini, diced; 0.5 cups Small pasta (ditalini or elbow); 2 cups Spinach or kale, chopped; 2 tbsp Fresh parsley, chopped; 1 whole Bay leaf; 1 tsp Dried oregano; 1 to taste Salt and black pepper; 1 to taste Parmesan cheese, grated (for serving)

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Carlos Gomez

Time

60 minutes

Servings

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

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
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

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
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

Directions

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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