Description
This Easy & Healthy Minestrone Soup is a hearty, veggie-packed one-pot meal made with wholesome ingredients like beans, vegetables, and pasta. It’s perfect for a light dinner, meal prep, or cozy lunch. Naturally dairy-free and easily customizable, this classic Italian soup is comforting, nutritious, and full of flavor.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 zucchini, chopped
1 cup green beans, trimmed and cut
1 can (14 oz) diced tomatoes
1 can (14 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
3/4 cup small pasta (like ditalini or elbow)
2 cups fresh spinach
1 tablespoon lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for 5 minutes.
2. Add minced garlic and cook for another minute.
3. Stir in zucchini, green beans, diced tomatoes, and cannellini beans. Add oregano, basil, bay leaf, salt, and pepper.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until vegetables are tender.
5. While soup simmers, cook pasta separately according to package instructions. Drain and set aside.
6. Remove bay leaf from the soup. Stir in spinach and cooked pasta. Let spinach wilt.
7. Finish with a splash of lemon juice. Taste and adjust seasoning if needed. Serve warm.
Notes
Use any small pasta shape you like—elbow, ditalini, or shells.
If you’re making this gluten-free, cook the GF pasta separately and store separately to avoid mushiness.
This soup freezes well without pasta—add cooked pasta when reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 225
- Sugar: 6g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg