Description
This easy minestrone soup recipe is a hearty and healthy Italian classic made with a colorful medley of vegetables, beans, and flavorful herbs simmered in a savory vegetable broth. Perfect for a comforting lunch or dinner, it’s packed with nutritious ingredients and can be customized with seasonal veggies. Ready in under an hour, this soup is delicious served with a sprinkle of Parmesan cheese and fresh parsley.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 1 ½ cups chopped green beans
- 1 cup diced sweet potato, peeled and diced into ½-inch chunks
- 1 medium zucchini, quartered and sliced
- 2 cups (lightly packed) baby spinach
Pantry Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 (14.5-ounce) cans diced tomatoes
- 2 (14.5-ounce) cans cannellini beans, drained and rinsed
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth, depending on desired brothiness
Finishing Touches
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- Optional: grated Parmesan cheese for serving
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until the vegetables soften. Then add minced garlic, Italian seasoning, kosher salt, and black pepper; sauté for another 30 seconds to release the aromas.
- Add more veggies and broth: Pour in the diced tomatoes, drained cannellini beans, chopped green beans, diced sweet potato, and bay leaves. Add 6 to 8 cups of low-sodium vegetable broth depending on how brothy you want the soup. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the sweet potatoes are tender when pierced with a fork.
- Add the greens: Stir in the sliced zucchini and baby spinach. Cook uncovered for an additional 5 to 7 minutes until the zucchini is tender and the spinach has wilted.
- Finish and serve: Turn off the heat and stir in fresh lemon juice and chopped parsley to brighten the flavors. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve warm.
Notes
- Storage tip: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 5 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months.
- Vegetable substitutions: You can swap the sweet potato for butternut squash, and replace spinach with kale or other leafy greens depending on the season and preference.
- Adjust broth amount depending on desired thickness of the soup; add up to 8 cups for a brothier consistency.
- For a vegan version, omit the Parmesan cheese garnish or use a vegan cheese alternative.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
