5 from 1 vote
Minestrone Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
45 mins
 

Cozy Italian vegetable goodness for soup season. 

Course: Soup
Cuisine: Italian
Keyword: italian soup, minestrone soup
Servings: 6
Calories: 165 kcal
Author: Desarae
Ingredients
  • 3 Tbs extra virgin olive oil
  • 1 c minced white onion about 1 sm onion
  • 1/2 c chopped zucchini
  • 1/2 c frozen Italian cut green beans
  • 1/4 c celery minced (about 1/2 stalk)
  • 4 tsp minced garlic about 4 cloves
  • 4 c vegetable broth
  • 2 15 oz cans red kidney beans, drained
  • 2 15oz cans small white beans, drained
  • 1 14oz can diced tomatoes
  • 1/2 c carrots shredded
  • 2 Tbs fresh parsley minced
  • 1 1/2 tsp oregano – dried
  • 1 1/2 tsp salt
  • 1/2 tsp pepper – ground black
  • 1/2 tsp basil – dried
  • 1/4 tsp thyme – dried
  • 3 c hot water
  • 4 c fresh baby spinach
  • 1 c small shell pasta
Instructions
  1. Heat olive oil over med heat in large soup pot
  2. Sauté onion, celery, garlic, green beans, and zucchini in oil for 5 min or until onion begins to turn translucent
  3. Add vegetable broth to pot
  4. Add drained tomatoes, beans, carrot, hot water, and spices
  5. Bring soup to boil, then reduce heat and allow to simmer 20 min
  6. Add spinach leaves and pasta—simmer 20 min (or until tender and done)
  7. *please, pretty please, top with croutons
Recipe Notes

Word to the wiz–kids:

1. dried herbs are about 3x more potent than fresh. If using dry parsley go with 2 tsp instead of 2 Tbs—since 3 tsp equals 1 Tbs (my sister put in 2 Tbs of dried parsley and that made for some potent parsley vegetable soup!)

2. don’t accidentally throw in 3x the salt, then rectify the situation with 3x the noodles w/o adding additional liquid (that made for some thick oodley noodley leftovers—nope nope nope)

3. vegetable broth does not equal chicken broth, nor vice–versa (ever. no never.)

4. if you gage the quality of your recipe by how things fair as leftovers, here’s the cream of the crop (not sure I’m a huge fan of cream and crop together in a saying now that I think of it… ew). this recipe makes an over abundance of blessed deliciousness—freeze some of that baby for up to 6 months! (my friend froze hers in mason jars and pulled them out for lunches and it continued to be delish and it made all the other teachers in the teacher’s lounge super jelly… I’m assuming the last bit of that story because I aint no dummy, but the first two bits were fully factual)

Nutrition Facts
Minestrone Soup
Amount Per Serving (1 cup)
Calories 165 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 1246mg54%
Potassium 342mg10%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 4370IU87%
Vitamin C 16.3mg20%
Calcium 53mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.