Description
A radiant, garden-fresh bowl of comfort, this minestrone soup celebrates the beauty of seasonal vegetables. With a rich, tomato-based broth, hearty kidney beans, and delicate shell pasta, it offers a deeply nourishing and plant-forward meal. This recipe captures the essence of wholesome cooking, providing a healthy, satisfying, and vibrant dish that is perfect for any day of the week.
Ingredients
3 tablespoons olive oil
3 cloves garlic, finely chopped
2 large onions, chopped
2 cups celery, chopped
5 medium carrots, sliced into rounds
4 cups tomato sauce
2 cups vegetable broth
2 cups filtered water
2 medium zucchinis, quartered and sliced
2 cups fresh baby spinach
2 cups green beans, sliced into 1.5-inch segments
1 cup kidney beans, drained and rinsed
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1/2 cup small shell pasta
Sea salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onions, carrots, and celery, sautéing until softened.
Stir in the garlic and cook until fragrant.
Pour in the tomato sauce, broth, and water, bringing the mixture to a gentle boil.
Add the pasta and green beans, simmering for about 8-10 minutes until pasta is al dente.
Stir in the zucchini and kidney beans, cooking for an additional 5 minutes.
Fold in the baby spinach, fresh basil, and oregano, stirring until the spinach is wilted.
Season with sea salt and freshly cracked black pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve and meld after sitting overnight. You can substitute the vegetable broth with a high-quality chicken broth if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg