Description
Warm up your winter evenings with a comforting bowl of Winter Minestrone Soup, brimming with vibrant vegetables and hearty beans. This easy-to-make dish combines seasonal produce with pasta for a nutritious meal that’s perfect for cozy nights in. Enjoy it alone or pair with crusty bread for an extra touch of warmth.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (14 oz) fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 2 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil. Sauté onion, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and zucchini; cook for an additional 2 minutes until fragrant.
- Pour in canned tomatoes with juices and vegetable broth. Stir well.
- Add kidney beans and Italian seasoning; let simmer for about 10 minutes.
- Stir in pasta and cook according to package instructions until al dente (about 8 minutes).
- Season with salt and pepper to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg