Minestrone Soup

Name: Minestrone Soup
Total time: 70 min
Yield: 8 servings
Ingredients: 1 (28 ounce) can canned crushed tomatoes; 6 cups vegetable broth; 1/2 cup ditalini pasta; 1 (15 ounce) can cannellini beans; 2 medium carrots; 1 medium zucchini; 1 medium yellow onion; 3 cloves garlic; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/4 cup fresh basil; 1 teaspoon salt

A robust and vibrant Italian vegetable soup, brimming with pasta, beans, and fresh garden ingredients in a savory tomato broth.

Italian⏱ 70 min⚠ Contains 2 allergen(s)

✨ High in sodium✨ Good source of fiber✨ Good source of vitamin C

Ingredients

Canned crushed tomatoes1 (28 ounce) can
Vegetable broth6 cups
Ditalini pasta1/2 cup
Cannellini beans1 (15 ounce) can
Carrots2 medium
Zucchini1 medium
Yellow onion1 medium
Garlic3 cloves
Olive oil2 tablespoons
Dried oregano1 teaspoon
Fresh basil1/4 cup
Salt1 teaspoon

Nutrition (per serving, makes 8)

Calories157.6 kcal

Protein6.7 g

Carbs25.1 g

Fat4.2 g

Fiber4.5 g

Sugar6 g

Sodium1152.1 mg

Vitamin C22 mg

Iron1.7 mg

Calcium59.9 mg

Potassium614.3 mg

Estimated values.

Steps

1Dice carrots, zucchini, and onion, and mince the garlic.
2Heat olive oil in a large pot over medium heat, then sauté onion, carrots, and zucchini until slightly softened, about 7 minutes.
3Add minced garlic and dried oregano, cooking for 1 minute until fragrant.
4Stir in crushed tomatoes, vegetable broth, and drained cannellini beans, bringing the mixture to a simmer.
5Add ditalini pasta and cook according to package directions, typically 8-10 minutes, or until al dente.
6Stir in chopped fresh basil and salt, then taste and adjust seasonings before serving.