This hearty Minestrone Soup Recipe is a delicious, light, and healthy soup perfect for cold weather. An Italian classic packed with vegetables and beans in a light tomato broth. Vegetarian and vegan.
Minestrone Soup Recipe
This hearty Minestrone Soup Recipe is a delicious, light, and healthy soup perfect for cold weather. An Italian classic packed with vegetables and beans in a light tomato broth. Vegetarian and vegan.
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Servings: 4 large servings (3 quarts, or 12 cups)
Calories: 345kcal
Ingredients
- 1 1/2 Tablespoons extra virgin olive oil
- 1 cup white onion diced
- 1 stalk celery diced
- 1 medium carrot diced
- 1 small zucchini diced
- ¾ cup mushrooms diced (I like to use Portabello and/or white button)
- 2 cups fresh spinach chopped (or 1 cup frozen) (or kale)
- 4 cloves garlic minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 28 ounces diced tomato large can
- 15 ounces tomato sauce
- 1 can cannellini beans drained and rinsed (or great northern) (approx 15 ounces)
- 1 can kidney beans drained and rinsed (approx 15 ounces)
- 3 cups low sodium vegetable stock (learn how to make your own below!) (increase to 6 cups if you like thinner soups)
- 1 cup small pasta of choice (ditalini, small shells, etc)
Instructions
- Heat olive oil in large pot on medium heat. Add onion, carrots, and celery and cook until translucent, approximately 5 minutes.1 1/2 Tablespoons extra virgin olive oil, 1 cup white onion, 1 stalk celery, 1 medium carrot
- Add zucchini, mushrooms, and spinach and cook until they begin to soften, approximately 3 minutes.1 small zucchini, ¾ cup mushrooms, 2 cups fresh spinach
- Add garlic, basil, oregano, salt, pepper to vegetables and stir. Let the spices sauté for approximately 2 minutes, stirring occasionally.4 cloves garlic, 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 teaspoon salt, 1/4 teaspoon black pepper
- Add diced tomatoes, tomato sauce, beans, and stock to pot. Raise heat to high and bring to a boil. Once boiling, reduce heat to medium low and simmer for 15 minutes, stirring occasionally.28 ounces diced tomato, 15 ounces tomato sauce, 1 can cannellini beans, 1 can kidney beans, 3 cups low sodium vegetable stock
- While simmering, cook pasta in separate pot as per package directions until al dente.1 cup small pasta of choice
- Stir in the pasta and season with salt and pepper as needed.
Notes
Learn how to make your own vegetable stock here!
*If you are using a larger shape of pasta, such as medium shells, rotini, etc., you may want to increase the volume of dry pasta to 1 1/2 cups.
Add more or less stock as desired based on how thin or thick you like soup to be.
This soup is amazing served with our Rustic No Knead Rosemary Bread!
Nutrition
Serving: 1serving (1/4) | Calories: 345kcal | Carbohydrates: 61g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2087mg | Potassium: 1505mg | Fiber: 12g | Sugar: 15g | Vitamin A: 5274IU | Vitamin C: 42mg | Calcium: 211mg | Iron: 7mg
