Description
A hearty and healthy minestrone soup perfect for a Christmas dinner. Packed with vegetables and pantry staples, it’s nutritious and easy to make.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta (like ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups baby spinach
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 2-3 minutes until fragrant.
- Stir in carrots, celery, and zucchini. Cook for 5 minutes.
- Add diced tomatoes, vegetable broth, beans, pasta, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes until pasta is tender.
- Stir in spinach and cook for 2 more minutes.
- Season with salt and pepper. Serve hot with Parmesan if desired.
Notes
- Use whole wheat pasta for extra fiber.
- Add more broth if the soup thickens too much.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian