Name: Hearty Vegetable Minestrone Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced; 2 celery ribs, sliced; 4 garlic cloves, minced; 1 ½ cups chopped green beans; 1 cup diced sweet potato, peeled and diced into ½-inch chunks; 1 medium zucchini, quartered and sliced; 2 cups lightly packed baby spinach; 2 (14.5-ounce) cans diced tomatoes; 2 (14.5-ounce) cans cannellini beans, drained and rinsed; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 bay leaves; 6 to 8 cups low-sodium vegetable broth; 2 to 3 tablespoons fresh lemon juice; ¼ cup chopped fresh parsley; Optional: grated Parmesan cheese for serving

Description

This easy minestrone soup recipe is a hearty and wholesome Italian-style vegetable soup filled with a medley of fresh vegetables, beans, and savory seasonings. Perfect for a comforting meal, it's packed with nutritious ingredients and can be customized with seasonal veggies. Ready in just 50 minutes, this soup is ideal for lunch or dinner and can be topped with Parmesan cheese for extra flavor.

Ingredients

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Vegetables and Aromatics

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery ribs, sliced
4 garlic cloves, minced
1 1/2 cups chopped green beans
1 cup diced sweet potato, peeled and diced into 1/2-inch chunks
1 medium zucchini, quartered and sliced
2 cups lightly packed baby spinach

Beans and Tomatoes

2 (14.5-ounce) cans diced tomatoes
2 (14.5-ounce) cans cannellini beans, drained and rinsed

Seasonings and Broth

2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 bay leaves
6 to 8 cups low-sodium vegetable broth
2 to 3 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
Optional: grated Parmesan cheese for serving

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Instructions

Saute the veggies: Heat the extra-virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery, sautéing for 4 to 5 minutes until the vegetables are softened. Then, add the minced garlic, Italian seasoning, kosher salt, and ground black pepper, sautéing for an additional 30 seconds to release their aromas.
Add more veggies and simmer: Stir in the canned diced tomatoes, drained and rinsed cannellini beans, chopped green beans, diced sweet potato, bay leaves, and pour in 6 to 8 cups of low-sodium vegetable broth depending on your desired brothiness. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes until the sweet potatoes are fork tender.
Add the greens: Add the quartered and sliced zucchini and the baby spinach to the pot. Stir gently and cook for about 5 to 7 minutes longer, until the zucchini is tender and the spinach has wilted.
Finish and serve: Turn off the heat and stir in the fresh lemon juice and chopped parsley for brightness. Ladle the minestrone soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy.

Notes

Storage tip: Let the soup cool completely before storing it in an airtight container in the fridge for up to 5 days. For longer storage, portion it into freezer-safe containers and freeze for up to 3 months.
Use different seasonal vegetables: You can swap the sweet potato for butternut squash or replace spinach with kale. Feel free to customize based on what’s fresh and available.
Adjust broth amount for preferred consistency: Use 6 cups broth for a thicker soup or 8 cups for a brothy consistency.
To make it vegan, skip the Parmesan cheese or use a vegan cheese alternative.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 210 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 9 g
Cholesterol: 0 mg