Description
This Minestrone Soup is a celebration of flavors, featuring hearty vegetables and beans in a savory broth. It’s easy to prepare and perfect for a quick dinner or a comforting healthy meal.
Ingredients
Scale
- 3 tablespoons olive oil (or avocado oil)
- 2 cups yellow onion (chopped)
- 2 teaspoons garlic (minced)
- 2 large carrots (cut into 1/4" slices)
- 1½ cups cauliflower (chopped into 3/4" chunks)
- 1 small zucchini (sliced and quartered)
- 2 cups shredded cabbage
- 1½ quarts chicken broth
- 1 28-ounce can Italian stewed tomatoes
- 2 cans kidney beans (drained)
- 3/4 cup macaroni pasta
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese
Instructions
- In a large dutch oven or stockpot, heat olive oil and sauté the chopped onion until soft and lightly golden brown for about 8-10 minutes.
- Add minced garlic, carrots, and cauliflower, sautéing for another 2 minutes before incorporating zucchini, cabbage, tomatoes, beans, pasta, and herbs.
- Bring the mixture to a boil, then reduce the heat to medium and cover.
- Simmer for 25-30 minutes, occasionally stirring, until the pasta and vegetables are tender.
- Remove from heat and let cool for a few minutes before serving. Top with Parmesan or mozzarella cheese and enjoy!
Notes
Feel free to substitute any vegetables based on your preference or what you have on hand.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
For extra flavor, add a pinch of red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg