Minestrone Soup
A comforting, vegetable-packed Italian soup that balances bright tomato and herb flavors with tender beans and pasta. Hearty enough for a weeknight dinner yet flexible—swap vegetables or use leftover broth without losing its comforting character.
2 tbsp olive oil
1 yellow onion, finely chopped
2 carrot, peeled and diced
2 stalk celery, diced
3 clove garlic, minced
1 zucchini, medium, diced
1 lb russet potato, peeled and cut into 1/2-inch cubes
1 can (14.5 oz) canned diced tomatoes
2 can (15 oz) cannellini beans, drained and rinsed
8 cup vegetable broth
1 cup small pasta, dry (ditalini, elbow, or small shells)
2 cup kale, stems removed, chopped
1 bay leaf
1 tsp dried oregano
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
1 tbsp lemon juice, fresh
¼ cup fresh basil, chopped
½ cup parmesan cheese, grated, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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