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Minestrone Italian Soup
Carolina Gomez

Minestrone Italian Soup

Minestrone is a hearty, vegetable-packed soup with beans and pasta, offering a warm and nourishing dish. It’s perfect for family gatherings and is highly adaptable.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 zucchini chopped
  • 2 potatoes diced
  • 1 cup cabbage or spinach chopped
  • 1 can diced tomatoes or fresh, pureed
  • 4 cups vegetable broth or chicken broth
  • 1 can beans cannellini, kidney, or chickpeas
  • 1 cup small pasta like ditalini or elbow macaroni
  • Fresh herbs basil, rosemary, bay leaves
  • Salt and pepper to taste
  • Optional: Fresh spinach or other leafy greens

Equipment

  • Large saucepan or pot
  • Ladle
  • Cutting board and knife
  • Measuring cups and spoons
  • Vegetable peeler
  • Wooden spoon
  • Blender (optional)
  • Can opener

Method
 

  1. Heat olive oil in a large saucepan over medium heat.
  2. Sauté onions, garlic, carrots, and celery until soft.
  3. Add diced tomatoes and cook until they release their juices.
  4. Pour in broth and bring to a boil.
  5. Add zucchini, potatoes, cabbage, and beans. Season with herbs, salt, and pepper.
  6. Stir in pasta and simmer until pasta is al dente.
  7. Add leafy greens and cook for a few more minutes.
  8. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

Notes

Nutrition Facts (per cup):
  • Calories: 233
  • Fat: 3 grams
  • Carbohydrates: 26 grams
  • Protein: 7 grams
  • Fiber: High
  • Vitamins: A, C
  • Minerals: Potassium