Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
- 4 cups low-sodium vegetable broth
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup elbow or ditalini pasta
- 2 cups fresh spinach or kale, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic, diced carrots, and celery; sauté until softened (about 5 minutes).
- Add canned tomatoes (with juices) and vegetable broth; bring to a gentle boil.
- Once boiling, stir in pasta and cook according to package instructions (about 8 minutes).
- Mix in rinsed kidney beans and greens; cook until greens are wilted (approximately 3 minutes).
- Season with basil, oregano, salt, and pepper. Serve hot.
Notes
- Feel free to customize your minestrone by substituting different vegetables or beans based on what you have on hand.
- A splash of lemon juice just before serving can brighten the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg