Description
A delicious and healthy minestrone soup perfect for Lent, packed with vegetables and flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach
- 1 cup pasta (small shapes like ditalini or elbow)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, zucchini, and green beans; cook for another 5 minutes.
- Add diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add spinach and pasta; cook until pasta is al dente.
- Adjust seasoning if necessary and serve hot.
Notes
- Feel free to add any seasonal vegetables you have on hand.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a heartier version, add more beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Lent-Friendly Minestrone, Vegan Soup, Healthy Soup, Italian Soup