Ingredients
1 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, chopped
1 cup green beans, trimmed and halved
1 (14.5 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
4 cups vegetable broth
1 cup water
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
3/4 cup small pasta (ditalini or elbow)
2 cups baby spinach or kale
Grated Parmesan and fresh basil, for serving (optional)
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in garlic, zucchini, and green beans. Cook for another 3–4 minutes.
3. Add diced tomatoes, beans, broth, water, Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add pasta and cook for 8–10 minutes until al dente.
6. Stir in spinach and cook for another 2–3 minutes until wilted.
7. Taste and adjust seasoning as needed.
8. Serve hot with grated Parmesan and fresh basil, if desired.
Notes
Substitute gluten-free pasta if needed.
Add a Parmesan rind to the broth while simmering for extra flavor.
For a thicker broth, mash some of the beans before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: minestrone e fagioli, italian soup, classic minestrone, pasta and beans soup, vegetarian comfort food