Hearty Minestrone Soup with Seasonal Vegetables
Preparation Time:
100 min
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 200g of canned diced tomatoes
- 1 liter of vegetable broth
- 100g of pasta (like ditalini)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 100g of fresh spinach
- Grated Parmesan cheese for serving
Kitchen Tools Needed:
- Pot
- Ladle
- Knife
- Cutting Board
- Measuring Cups
Instructions:
- With a large pot place over medium heat pour in the olive oil to heat.
- Cook the diced onion and garlic in the pot until they become translucent.
- Cook the carrots and celery together for about five minutes, until they are tender.
Cook them for 5 more minutes when the zucchini and red bell pepper are added. - To the pot add canned diced tomatoes, vegetable broth, dried thyme and dried basil. Bring to a simmer.
- Throw in the pasta in the pot and cook as the package suggests, usually within ten minutes.
- Once the pasta is cooked, add the fresh spinach and the seasoning finished with salt and pepper.
- Cook the mixture on low heat for 5 more minutes. The spinach has to become tender.
- Do not wait until it cools to enjoy the finished soup piping hot with a lot of grated Parmesan on the top.
Macros:
- Total Calories: 385kcal
- Carbs: 50g
- Proteins: 15g
- Fats: 15g
Minestrone soup is a timeless Italian classic that perfectly showcases the bounty of seasonal vegetables. This hearty version incorporates a colorful mix of fresh produce like zucchini, carrots, celery, and red bell pepper, delivering a deliciously balanced meal that’s packed with vitamins, minerals, and fiber.
The combination of vegetables in this soup provides a wonderful medley of textures and flavors. Carrots and celery give a subtle sweetness and crunch, while zucchini and bell peppers add a fresh and slightly earthy note. Together, they create a satisfying base that pairs beautifully with the rich tomato broth.
Using canned diced tomatoes adds a rich, tangy depth to the soup, complementing the natural sweetness of the fresh vegetables. The tomatoes also lend a vibrant color that makes the soup visually appealing and appetizing.
The dried herbs—thyme and basil—are essential in infusing the soup with classic Italian aromas and flavors. These herbs bring warmth and complexity, enhancing the savory notes from the broth and vegetables without overpowering the freshness of the ingredients.
Pasta is a key ingredient in minestrone, and choosing smaller shapes like ditalini is perfect for this soup. The pasta cooks directly in the broth, absorbing flavors while thickening the soup slightly, making every spoonful comforting and filling.
Fresh spinach added at the end gives the soup a vibrant green boost and extra nutrients such as iron and vitamins A and K. Cooking it briefly keeps the leaves tender but still bright, adding both color and health benefits to the dish.
Serving minestrone hot with a generous sprinkle of grated Parmesan cheese on top adds a wonderful salty, nutty flavor that rounds out the soup. The cheese melts slightly into the broth, creating an indulgent finish that enhances every bite.
