Description
This vibrant, nutrient-dense Minestrone soup is a masterpiece of comfort, blending fire-roasted tomatoes, hearty kidney beans, and seasonal vegetables into a fragrant, aromatic broth. Naturally vegetarian and incredibly satisfying, this soup highlights the simplicity of Mediterranean cooking. Perfectly balanced with Yukon gold potatoes and Italian herbs, it serves as an ideal, healthy meal that warms the body and nourishes the soul without the need for meat or heavy fats. It is a reliable, wholesome staple perfect for any busy weeknight.
Ingredients
1 tablespoon olive oil
1 white onion, diced
2 stalks celery, diced
2 large carrots, sliced
1 medium Yukon gold potato, diced into half-inch cubes
1 can (28 ounces) fire-roasted crushed tomatoes
1 can (15 ounces) kidney beans, rinsed and drained
6 cups vegetable broth
1 teaspoon Italian seasoning
0.5 teaspoon red pepper flakes
0.75 teaspoon salt
1 cup small pasta, such as ditalini or shells
2 cups fresh spinach or kale, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, celery, and carrots, cooking until softened, about 5-7 minutes.
Stir in the diced potatoes, fire-roasted tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and salt.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Add the pasta and cook for an additional 8-10 minutes, or until the pasta is al dente.
Stir in the fresh greens and cook for 1-2 minutes until wilted.
Taste and adjust seasoning before serving.
Notes
Feel free to add any leftover vegetables from your fridge such as zucchini or green beans. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 780mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg