Description
A hearty and comforting one pot minestrone soup packed with vegetables and beans, perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (small shapes like ditalini or elbow)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, zucchini, and green beans; cook for a few more minutes.
- Add diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook until al dente, about 10 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- For a heartier version, add more beans or pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg