This Quick and Easy Minestrone Soup is a feast for the eyes and the palate with its vibrant, seasonal vegetables and savory broth. It's a nutritious meal solution perfect for busy weeknights or a cozy weekend lunch, offering rich flavors and a comforting warmth. A delightful dish to make in less time than you’d expect, bringing together the best of Italian cuisine and wholesome ingredients.
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup green beans, trimmed and halved
- 1 medium zucchini, diced
- 1/2 cup elbow macaroni
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and and pepper to taste
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until softened, about 3 minutes.
- Add the carrots and celery, cook for 5 minutes until beginning to soften.
- Stir in the diced tomatoes and vegetable broth, bring to a simmer.
- Add the kidney beans, green beans, and zucchini, simmer for 10 minutes.
- Stir in the elbow macaroni, basil, oregano, thyme, salt, and pepper, cook for 8-10 minutes until the pasta is al dente.
- Add the chopped spinach, stir until wilted, about 2 minutes.
- Ladle into bowls, sprinkle with Parmesan cheese if desired, and serve hot.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 35g | Protéines: 8g | Fat: 5g | Sucre: 6g