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Minestrone July — Classic

Minestrone July — Classic: 5 Reasons to Love This Soup

A classic Italian vegetable soup packed with flavor and nutrients.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup green beans, chopped
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup pasta (small shapes like ditalini)
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté until softened.
  3. Add garlic, zucchini, bell pepper, and green beans. Cook for 5 minutes.
  4. Stir in diced tomatoes, vegetable broth, kidney beans, oregano, and basil.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Add pasta and cook until tender.
  7. Season with salt and pepper.
  8. Serve hot, garnished with fresh parsley.

Notes

  • Substitute any seasonal vegetables.
  • For a heartier soup, add more beans.
  • Leftovers can be stored in the fridge for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 220
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: Minestrone, Classic Minestrone, Italian Soup, Vegetable Soup