Description
Enjoy a hearty and flavorful 30-Minute Minestrone Soup, a quick and satisfying one-pot meal perfect for busy weeknights. This recipe brings the warmth of Italian tradition to your table with fresh vegetables, beans, and pasta.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 cup chopped fresh spinach
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, oregano, basil, salt, and pepper. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add kidney beans, cannellini beans, and pasta. Reduce heat and simmer for 10-12 minutes, or until pasta is tender.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes.
- Serve hot, garnished with Parmesan cheese and with crusty bread on the side, if desired.
Notes
- Feel free to add other vegetables like zucchini or potatoes.
- For a vegetarian or vegan option, omit the Parmesan cheese.
- Adjust seasonings to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg