Description
A hearty and wholesome minestrone soup packed with fresh vegetables, beans, and herbs, without any pasta. Perfect for a nutritious and comforting meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes with juice
6 cups low-sodium vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 cups fresh spinach, chopped
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
Add minced garlic and cook for 1 minute until fragrant.
Stir in diced zucchini, potato, and green beans. Cook for 3-4 minutes, stirring occasionally.
Add diced tomatoes with their juice and vegetable broth. Stir to combine.
Add cannellini beans, dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until vegetables are tender.
Season with salt and freshly ground black pepper to taste.
Stir in chopped fresh spinach and cook for an additional 2 minutes until spinach is wilted.
Remove from heat and stir in chopped fresh parsley.
Ladle soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes