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Easy & Healthy Minestrone Soup

A delicious and nutritious soup packed with vibrant vegetables, beans, and pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup small pasta (like elbow or shells)
  • 2 cups spinach or kale Can substitute with other greens
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Grated to taste Parmesan cheese (optional, for serving)

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
  3. Stir in garlic and zucchini; cook for another 2-3 minutes.
Cooking
  1. Add diced tomatoes, vegetable broth, white beans, and oregano. Bring to a simmer.
  2. Once simmering, add the pasta and cook according to package instructions until al dente.
  3. Stir in spinach or kale and cook until wilted, about 2 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot, topped with grated Parmesan cheese if desired.

Notes

This soup is versatile; serve with crusty bread or a side salad. Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.