Easy Minestrone Soup
This minestrone soup is everything I love about soup season. It's light and healthy, layered with smoky tomato flavors, and will fill you up in the best way possible. Watch the video below to see how I make this in my kitchen!
Servings: 5
Equipment
- Le Creuset Dutch Oven My favorite pot for soup season!
- Zwilling Chef's Knife The best knife for everything.
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
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 (14.5-ounce) cans diced tomatoes
- 2 (14.5-ounce) can cannellini beans drained and rinsed
- 1 ½ cups chopped green beans
- 1 cup diced sweet potato peeled and diced into ½-inch chunks
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth depending on how brothy you'd like it
- 1 medium zucchini quartered and sliced
- 2 cups (lightly packed) baby spinach
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- optional: grated Parmesan cheese for serving
Instructions
- Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, then saute another 30 seconds.
- Add more veggies. Add the tomatoes, cannellini beans, green beans, sweet potato, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
- Add the greens. Add the zucchini and baby spinach, stir, and cook about 5 to 7 minutes longer.
- Finish and serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the minestrone into bowls and garnish with freshly grated parmesan, if you'd like.
Video
Notes
- Storage tip: Let it cool completely before storing it in an airtight container in the fridge for up to 5 days. If you want to freeze it, portion it out into freezer-safe containers, and it’ll keep well for up to 3 months.
- Use different seasonal vegetables. You can swap sweet potato for butternut squash or spinach for kale. I have more ideas written in the post!
Nutrition
Calories: 306kcal | Carbohydrates: 55g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1181mg | Potassium: 1298mg | Fiber: 17g | Sugar: 11g | Vitamin A: 17566IU | Vitamin C: 65mg | Calcium: 314mg | Iron: 9mg