Description
A warm and hearty vegetable soup perfect for cold weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped zucchini
- 1 cup chopped butternut squash
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring the mixture to a boil.
- Add cannellini beans, zucchini, butternut squash, basil, oregano, and thyme. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Stir in the pasta. Cook according to package directions until the pasta is done, usually 8 to 10 minutes.
- Season with salt and pepper to your taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the pasta.
- You can substitute kale or spinach for the zucchini if you prefer leafy greens.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 7g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: minestrone, fall soup, vegetable soup, hearty soup, cozy soup, pasta soup, winter recipe