Healthy Minestrone Soup

I couldn’t access the linked page’s exact recipe, so here is a complete homemade version of healthy minestrone soup.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 can (15 oz) cannellini or kidney beans, drained and rinsed
• ¾ cup small pasta, such as ditalini
• 2 cups fresh spinach or kale
• 2 tbsp fresh parsley, chopped
• Grated Parmesan, for serving

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–7 minutes until they begin to soften.
3. Add garlic and cook for 30 seconds.
4. Stir in zucchini, green beans, diced tomatoes, vegetable broth, Italian seasoning, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the beans and pasta. Cook for another 8–10 minutes, or until the pasta is tender.
7. Stir in spinach or kale and cook for 2–3 minutes until wilted.
8. Taste and adjust salt and pepper.
9. Garnish with fresh parsley and Parmesan.

Prep: 15 minutes
Cook: 30–35 minutes
Servings: 6

Tip: For a lighter soup, use whole-wheat pasta and add extra vegetables.