Description
A hearty and flavorful minestrone soup featuring fresh zucchini and a rich tomato base, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup ditalini pasta
- 2 medium zucchini, diced
- 1/2 cup fresh basil, chopped
- Salt and black pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes and vegetable broth. Bring to a simmer.
- Add cannellini beans and ditalini pasta. Cook according to pasta package directions until al dente.
- Stir in diced zucchini and cook for another 5-7 minutes, until zucchini is tender-crisp.
- Remove from heat and stir in fresh basil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- For a richer flavor, use homemade vegetable broth.
- You can add other vegetables like spinach or green beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 10g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg