Description
A hearty and easy minestrone soup packed with fresh vegetables, beans, and flavorful herbs, perfect for a comforting and nutritious meal.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 1 ½ cups chopped green beans
- 1 cup diced sweet potato, peeled and diced into ½-inch chunks
- 1 medium zucchini, quartered and sliced
- 2 cups (lightly packed) baby spinach
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 (14.5-ounce) cans diced tomatoes
- 2 (14.5-ounce) cans cannellini beans, drained and rinsed
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- Optional: grated Parmesan cheese for serving
Instructions
- Saute the veggies: Heat the extra-virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery, and sauté for 4 to 5 minutes until the vegetables are softened. Next, add the minced garlic, Italian seasoning, kosher salt, and ground black pepper, and sauté for another 30 seconds to release the flavors.
- Add more veggies: Stir in the diced tomatoes, drained and rinsed cannellini beans, chopped green beans, diced sweet potato, and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth depending on how brothy you prefer the soup. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer the soup for 20 minutes until the sweet potatoes are just fork tender.
- Add the greens: Add the quartered and sliced zucchini along with the baby spinach to the pot. Stir well and cook for an additional 5 to 7 minutes until the zucchini is tender and spinach is wilted.
- Finish and serve: Turn off the heat. Stir in fresh lemon juice and chopped parsley to brighten the soup’s flavor. Ladle the minestrone into bowls and garnish with freshly grated Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 5 days.
- For freezing, portion the soup into freezer-safe containers and freeze for up to 3 months.
- You can substitute sweet potato with butternut squash for a different flavor and texture.
- Spinach can be swapped with kale or other leafy greens as per seasonal availability.
- Adjust the broth quantity depending on how thick or brothy you want the soup.
