Description

This Vegetable Minestrone Soup is a nutrient-dense powerhouse packed with layers of savory flavor. A masterclass in using fresh garden staples, it combines tender beans, vibrant greens, and perfectly cooked pasta for a comforting and healthy dish.

Ingredients

Scale

2 tbsp Extra Virgin Olive Oil
1 large Yellow Onio
2 medium Carrots
2 stalks Celery
1 medium Zucchini
4 cloves Garlic
28 oz Fire-Roasted Tomatoes
15 oz Cannellini Beans
6 cups Vegetable Broth
1 tsp Dried Oregano
1 tsp Dried Thyme
1 cup Ditalini or Small Shells
2 cups Fresh Spinach or Kale
1 piece Parmesan Rind

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Instructions

Heat the Extra Virgin Olive Oil in a large Dutch oven over medium heat. Add the onions, carrots, and celery. Sauté for about 8-10 minutes until the onions are translucent and the carrots begin to softe
Stir in the minced garlic, dried oregano, and dried thyme. Cook for exactly 60 seconds until fragrant
Pour in the fire-roasted tomatoes (with juices) and the vegetable broth. Add the Parmesan rind if using. Scrape the bottom of the pot to release any browned bits
Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes
Stir in the cannellini beans and sliced zucchini. Continue to simmer for another 10 minutes
Add the ditalini pasta directly into the pot. Cook according to package directions, about 8-10 minutes, until al dente
Stir in the fresh spinach or kale during the last 2 minutes of cooking. Remove the Parmesan rind before serving
Taste the broth and add sea salt and freshly cracked black pepper as needed

Notes

For storage, place leftovers in an airtight glass container and refrigerate for up to 4 days. For freezing, do so before adding pasta.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 5g
Sodium: 480mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg