Description
Winter Minestrone Vegetable Soup offers a warm, hearty embrace on chilly winter nights. Bursting with vibrant seasonal vegetables, protein-packed beans, and tender pasta, this comforting soup is not only easy to prepare but also easily customizable based on your fridge’s contents. Whether for a family gathering or a cozy dinner at home, each bowl serves as a delightful reminder of the joys of winter cooking.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 1 medium zucchini, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup green beans (fresh or frozen)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup small pasta (like ditalini or macaroni)
- 1 tbsp Italian seasoning
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent.
- Add minced garlic, chopped carrots, and celery; cook for about five minutes.
- Stir in sliced zucchini and canned tomatoes (with juices). Mix well.
- Pour in vegetable broth and bring to a gentle boil; simmer for ten minutes.
- Add green beans and kidney beans along with cooked pasta; simmer for another five minutes.
- Season with Italian seasoning, salt, and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg