Description
This Lent-Friendly Minestrone is a wholesome, hearty soup bursting with fresh vegetables, tender pasta, and protein-rich beans. Perfect for a nutritious family meal, this vibrant Italian-inspired soup is easy to prepare and packed with flavors from herbs and garden-fresh ingredients.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 2 cups spinach
Pantry & Liquids
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (small shapes like ditalini or elbow)
Instructions
- Heat olive oil: In a large pot, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté aromatics: Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until these vegetables are softened and fragrant, about 5-7 minutes.
- Add garlic and vegetables: Stir in the minced garlic, diced zucchini, and chopped green beans. Cook the mixture for another 5 minutes, allowing the flavors to meld and the vegetables to slightly soften.
- Add liquids and seasonings: Pour in the diced tomatoes with their juices, vegetable broth, drained cannellini beans, dried oregano, dried basil, salt, and pepper. Stir well to combine everything evenly.
- Simmer the soup: Bring the pot to a boil, then reduce the heat to low. Let the soup simmer gently for 20 minutes, allowing the flavors to develop and ingredients to cook through.
- Cook pasta and spinach: Add the fresh spinach and pasta to the pot. Continue cooking until the pasta is al dente and the spinach is wilted, typically around 8-10 minutes depending on pasta type.
- Final seasoning and serve: Taste the soup and adjust salt and pepper if needed. Serve the minestrone hot for a comforting and nutritious meal.
Notes
- Feel free to substitute vegetable broth with chicken broth if you prefer.
- You can add other vegetables like bell peppers or peas for added variety.
- Using small pasta shapes like ditalini or elbow helps them cook evenly and fit well in spoonfuls.
- For a gluten-free version, substitute pasta with gluten-free pasta or omit it altogether.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
