Warm up with this healthy minestrone soup recipe perfect for winter Enjoy a hearty blend of veggies and flavors in every bowl 153 chars
Ingredients
Scale
2 tablespoons of olive oil
1 medium onion, diced
2 cloves of fresh garlic, minced
2 medium carrots, diced
2 stalks of celery, diced
1 medium potato, peeled and diced
1 zucchini, diced
1 can (15 oz) of diced tomatoes
4 cups of vegetable broth
1 can (15 oz) of cannellini beans, drained and rinsed
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and pepper, to taste
2 cups of fresh spinach or kale, chopped
Grated Parmesan cheese, for serving
Optional: a splash of balsamic vinegar
Instructions
In a large pot, heat the olive oil over medium heat. Once it’s shimmering, add in the diced onions and sauté for about 3-4 minutes, until they're translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables soften.
Add in the diced potatoes and zucchini, cooking for about 3 minutes until they begin to soften.
Pour in the diced tomatoes and vegetable broth. Bring it to a simmer, then add in the cannellini beans, oregano, and basil. Stir and let it bubble for about 15-20 minutes.
Once the vegetables are tender, season with salt and pepper to taste. Add in the chopped spinach or kale and cook for an additional 5 minutes.
For a little extra zing, consider adding a splash of balsamic vinegar just before serving.
Serve hot, garnished with grated Parmesan cheese.
Notes
A comforting and hearty winter minestrone soup filled with nourishing vegetables and beans, perfect for warming up on cold days.
