Vegetarian Minestrone Soup
Vegetarian Minestrone Soup is the perfect soup for soup season. Hearty, warm, and comforting - this soup recipe is packed with fresh veggies and is the most flavorful soup!
Servings 4
Calories 196kcal
Equipment
Ingredients
- 2 teaspoons olive oil
- ¾ cup chopped onion
- 1 garlic clove minced
- 3 cups vegetable broth
- 2 cups diced zucchini
- 1 cup diced carrot
- ¾ cup diced celery
- 1 cup canned cannellini beans , drained
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 14.5 ounce can diced tomatoes , undrained
- ¼ cup uncooked ditalini
- 4 teaspoons grated Parmesan cheese
Instructions
- Heat olive oil to a large pot over medium-high heat until hot. Add onion and garlic and sauté 2 minutes, until onions have softened.
- Add vegetable broth, zucchini, carrots, celery, tomatoes, cannellini beans, Italian seasoning, salt, and black pepper. Bring mixture to a boil.
- Reduce heat to low, and simmer vegetable mixture for 25 minutes.
- Add pasta to vegetable mixture and bring back to a boil over medium heat. Once boiloing, reduce heat, cover pot and simmer 10 minutes, until pasta is al dente.
- Serve with parmesan cheese (if using).
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 1130mg | Potassium: 796mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6103IU | Vitamin C: 26mg | Calcium: 155mg | Iron: 3mg | Net Carbohydrates: 27g
