Description
This easy minestrone soup recipe is a hearty Italian classic packed with vegetables, beans, and fresh herbs. Perfect for a comforting lunch or dinner, it's full of vibrant flavors and nutritious ingredients all simmered together to create a savory, satisfying soup.
Ingredients
Scale
Vegetables and Beans
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 2 (14.5-ounce) cans diced tomatoes
- 2 (14.5-ounce) cans cannellini beans, drained and rinsed
- 1 ½ cups chopped green beans
- 1 cup diced sweet potato, peeled and diced into ½-inch chunks
- 1 medium zucchini, quartered and sliced
- 2 cups (lightly packed) baby spinach
- 2 bay leaves
Liquids and Seasonings
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Optional
- grated Parmesan cheese for serving
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery, then saute for 4 to 5 minutes until softened. Add minced garlic, Italian seasoning, kosher salt, and ground black pepper, then saute for another 30 seconds until fragrant.
- Add more veggies: Stir in the canned diced tomatoes, drained cannellini beans, chopped green beans, diced sweet potato, bay leaves, and low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the sweet potatoes are just fork tender.
- Add the greens: Add the sliced zucchini and baby spinach to the pot. Stir well and cook for about 5 to 7 minutes more until the zucchini is tender and the spinach is wilted.
- Finish and serve: Turn off the heat, then stir in fresh lemon juice and chopped parsley. Ladle the minestrone soup into bowls and garnish each serving with freshly grated Parmesan cheese if desired. Serve hot.
Notes
- Storage tip: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing tip: Portion soup into freezer-safe containers for freezing. It keeps well for up to 3 months.
- Vegetable swaps: Substitute sweet potato with butternut squash or replace spinach with kale for seasonal variations.
- Adjust broth quantity depending on preferred soup thickness; use 8 cups for a more brothy texture.
- Use fresh herbs whenever possible for best flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
