A hearty and nutritious minestrone soup, perfect for a quick and healthy meal. Packed with vegetables, beans, and pasta, this classic Italian soup is both filling and delicious.
Preparation time
15min
Cooking time
30min
Ingredients
6 Servings
- 0.5 teaspoon black pepper
- 400 grams cannellini beans
- 2 carrot
- 2 celery stalks
- 400 grams diced tomatoes
- 3 garlic cloves
- 400 grams kidney beans
- 2 tablespoons olive oil
- 1 onion
- 30 grams parmesan cheese
- 100 grams pasta
- 1 teaspoon salt
- 100 grams spinach
- 1.5 liters vegetable broth
- 1 zucchini
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add diced onion, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
Step 3
Stir in minced garlic and cook for another minute.
Step 4
Add diced zucchini and cook for another 3-4 minutes.
Step 5
Pour in diced tomatoes and vegetable broth. Bring to a boil.
Step 6
Reduce heat and let simmer for 10 minutes.
Step 7
Add the kidney beans, cannellini beans, and pasta. Cook until the pasta is al dente, about 10 minutes.
Step 8
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Step 9
Season with salt and black pepper to taste.
Step 10
Serve hot, topped with freshly grated Parmesan cheese.