Description
This classic, veggie-packed Winter Minestrone Soup is a comforting and nourishing one-pot meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
- Pour in the diced tomatoes and broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Add the cannellini beans and kale/spinach. Cook for 5 more minutes, until the greens are wilted.
- Season with salt and pepper to taste.
- Serve the minestrone soup hot, garnished with grated Parmesan cheese and fresh basil leaves.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Winter Minestrone Soup, Minestrone, Soup, Vegetarian Soup