Minestrone, Italy's classic warm vegetable soup, is packed with fiber and incredibly filling! A mix of seasonal vegetables, cannellini beans, and whole wheat pasta simmered in an herby tomato broth. One big bowl of minestrone is enough for a complete, healthy, low-calorie dinner.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 2 carrots, diced
- 1 zucchini, diced
- 200g canned cannellini beans, drained
- 400g canned chopped tomatoes
- 1 liter vegetable broth
- 100g kale or spinach, roughly chopped
- 100g small whole wheat pasta (ditalini or elbow)
- 2 tsp oregano
- 1 tsp thyme
- 1 leaf bay leaf
- Light Parmesan or nutritional yeast, for topping
- Salt and pepper
- Extra olive oil, for drizzling
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👩🍳 Instructions
- 1 Heat the olive oil and sauté the onion and celery for 5 minutes until softened
- 2 Add the garlic and sauté for 1 minute
- 3 Add the carrots and zucchini, and stir for 3 minutes
- 4 Add the canned tomatoes, broth, oregano, thyme, and bay leaf
- 5 Bring to a boil, reduce the heat, and simmer for 15 minutes
- 6 Add the cannellini beans
- 7 Add the pasta and cook according to the package instructions minus 2 minutes (al dente)
- 8 Add the kale during the last minute of cooking
- 9 Taste and season with salt and pepper
- 10 Serve hot, drizzled with olive oil and sprinkled with Parmesan or nutritional yeast
- 11 Serve with slices of whole grain bread on the side
💡 Tips
• Cook the pasta separately if you plan to save leftovers — pasta left in the soup will soak up the broth and get too mushy
• Add the kale or spinach at the very end so it stays bright green
• Minestrone tastes even better on the second day, once all the flavors have melded together
📊 Nutrition Facts / serving
280
Calories (kcal)
12 g
Protein
7 g
Fat
44 g
Carbs
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