With its abundance of colorful vegetables, soft pasta, and high-protein beans, this hearty minestrone is a real comfort food! You will like the Italian-style combination of fresh herbs, green beans, and zucchini cooked in a flavorful vegetable broth with every bite. This recipe is simple and filling; it takes approximately 25 minutes to prepare a healthy meal.
This quick minestrone soup will quickly become your favorite for cold nights or a filling lunch. Serve it with crusty bread or a little Parmesan cheese for a more homey touch. Check out the recipe below to make this deliciously filling soup to start the week!
Table of Contents
Recipe Details
Difficulty: easy4
servings25
minutesIngredients
2 tablespoons of olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves of garlic, minced
1 zucchini, diced
1 cup of green beans, chopped
1 can (400g) of diced tomatoes
4 cups of vegetable broth
1 can (400g) of cannellini beans, rinsed and drained
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and pepper to taste
1 cup of small pasta (like ditalini)
Fresh parsley for garnish
Notes
- Don’t forget to avoid rinsing!
Kitchen Tools Needed:
- pot
- knife
- cutting board
- ladle
- measuring cups
Instructions For Making Quick Minestrone Soup:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in garlic and zucchini, cooking for another 2-3 minutes until fragrant.
- Add green beans, diced tomatoes, vegetable broth, and bring to a boil.
- Stir in cannellini beans, oregano, basil, salt, and pepper.
- Once boiling, add pasta and cook according to package instructions until al dente.
- Adjust seasoning to taste, then remove from heat.
- Serve hot, garnished with fresh parsley.
Macros:
- Total Calories: 310kcal
- Carbs: 40g
- Proteins: 15g
- Fats: 10g