Description
A hearty vegetable soup featuring seasonal winter ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped kale or spinach
- 1/2 cup small pasta (like ditalini or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring the mixture to a boil.
- Add cannellini beans, oregano, and basil. Reduce heat and simmer for 10 minutes.
- Add pasta and cook according to package directions until tender.
- Stir in kale or spinach during the last 2 minutes of cooking until wilted.
- Season with salt and pepper before serving.
Notes
- For a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the rest.
- Use any firm winter vegetables you have, such as cubed butternut squash or parsnips.
- Grate Parmesan cheese over individual servings if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 7
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 9
- Protein: 12
- Cholesterol: 0
Keywords: winter minestrone, vegetable soup, hearty soup, bean soup, easy soup, weeknight dinner