Description
A vibrant and nutritious summer minestrone packed with seasonal vegetables, fragrant herbs, and wholesome pasta that’s perfect for warm days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 cup fresh spinach
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup pasta (e.g., ditalini or small shells)
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the oil in a large pot over medium heat.
- Cook the chopped onion, diced carrots, and celery until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Introduce the vegetable broth and diced tomatoes, followed by the diced zucchini, green beans, cannellini beans, oregano, salt, and pepper. Bring to a gentle boil.
- Cook the pasta until al dente, about 10 minutes.
- Add the fresh spinach, letting it wilt for just a minute.
- Serve warm, garnished with grated Parmesan cheese if desired.
Notes
For a heartier meal, increase the beans or pasta. Fresh vegetables can be substituted based on availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg