Description
A hearty and authentic Italian minestrone soup packed with fresh vegetables, beans, and herbs for a nourishing, comforting meal.
Ingredients
3 tbsp extra virgin olive oil
1 large onion, minced
1 celery stalk, diced
2 carrots, diced
3 potatoes, diced
250 g white cauliflower, small florets
50 g canned Cannellini white beans
250 g peas
2 zucchini, diced
3 tomatoes, diced
50 g fresh spinach, chopped
50 g kale, chopped
Fresh parsley, as desired
Fresh basil, as desired
Salt to taste
Pepper to taste
6–7 cups water
Parmesan cheese, optional
Instructions
- Peel and finely mince the onion. Wash and dice all vegetables into 1 cm cubes, cut cauliflower into small florets, and roughly chop leafy greens.
- Bring 6–7 cups of water to a boil in a separate pot.
- Heat olive oil in a large pot and sauté onion, carrot, and celery for about 3 minutes.
- Add cauliflower and potatoes, cooking on low heat for about 5 minutes while stirring occasionally.
- Add the Cannellini beans, peas, zucchini, tomatoes, spinach, kale, and any additional soft vegetables.
- Pour the boiling water over the vegetables until fully covered.
- Bring the soup to a boil, cover, reduce heat, and simmer for 40–50 minutes until vegetables are tender but not mushy.
- Season with salt, pepper, and freshly chopped basil or parsley.
- Serve hot with grated Parmigiano Reggiano if desired.
Notes
Add seasonal vegetables such as green beans, cabbage, or squash for variation.
Stir in small pasta shapes during the final minutes for a heartier soup.
Add a Parmesan rind while simmering for extra richness.
Increase or mix different beans for added protein.
Use vegetable broth instead of water for deeper flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
