Minestrone Soup

This hearty minestrone soup is packed with vibrant vegetables and beans, creating a comforting and nutritious dish perfect for a light lunch. Its rich flavors and textures make it a satisfying meal that warms the soul.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 milliliters
• Cannellini beans - 1 can (400 grams), drained and rinsed
• Pasta (small shape) - 100 grams
• Fresh spinach - 50 grams
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - for serving (optional)

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced zucchini and bell pepper to the pot, cooking for another 3-4 minutes until slightly softened.
4. Pour in the canned diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.
5. Add the cannellini beans, dried oregano, salt, and pepper. Stir well and let it simmer for 10 minutes.
6. Add the pasta to the pot and cook according to the package instructions until al dente, usually around 8-10 minutes.
7. In the last 2 minutes of cooking, stir in the fresh spinach until just wilted.
8. Taste and adjust seasoning if needed. Serve hot with grated Parmesan cheese on top if desired.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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