Description
A hearty and warming winter soup packed with vegetables and beans.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup pasta (small shapes)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until soft.
- Add garlic and cook for 1 minute.
- Add zucchini and green beans. Stir to combine.
- Add diced tomatoes and vegetable broth. Bring to a boil.
- Add cannellini beans, thyme, oregano, salt, and pepper.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente.
- Serve hot, garnished with fresh parsley.
Notes
- You can add any seasonal vegetables.
- This soup freezes well for later use.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Winter Minestrone Soup, soup, winter recipes, vegetarian soup