Minestrone Soup 

Minestrone soup is a hearty and nutritious Italian classic, brimming with seasonal vegetables, beans, and pasta, all simmered in a flavorful broth. This versatile soup is perfect for any time of the year, offering warmth and comfort with every spoonful.

 Full Recipe:

 Ingredients

• Olive oil: 1 tablespoon

• Yellow onion: 1 small, diced

• Carrots: ¾ cup, diced

• Celery stalks: 2, diced

• Garlic cloves: 4, minced

• Tomato paste: 4 tablespoons

• Chicken or vegetable broth: 5 cups

• Crushed tomatoes: 15 oz can

• Diced tomatoes with liquid: 15 oz can

• Worcestershire sauce: 1 teaspoon

• Hot sauce: 1 teaspoon (optional)

• Bay leaf: 1

• Red kidney beans: 15 oz can, drained

• Cannellini beans: 15 oz can, drained

• Zucchini: 1½ cups (about 8 oz), diced

• Green beans: 1 cup, fresh or frozen

• Ditalini pasta: ¾ cup

• Salt and pepper: to taste

• Parmesan cheese: grated, for serving

 Directions

1. Sauté Vegetables: In a large 4.5-quart pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for an additional 2 minutes, allowing the flavors to meld together.

3. Combine Broth and Seasonings: Pour in the chicken or vegetable broth, crushed tomatoes, diced tomatoes with their liquid, Worcestershire sauce, hot sauce (if using), and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.

4. Add Beans and Vegetables: Stir in the drained red kidney beans, cannellini beans, diced zucchini, and green beans. Let the soup simmer, uncovered, for 15-20 minutes, or until the vegetables are tender.

5. Cook Pasta: While the soup is simmering, cook the ditalini pasta separately according to the package directions. Drain and set aside.

6. Assemble and Serve: Once the soup is ready, ladle it into bowls. Add the cooked pasta to each bowl just before serving to prevent it from becoming too soft. Top with grated Parmesan cheese and serve hot.

 Nutritional Information (per serving)

• Calories: Approximately 157 kcal

• Total Carbohydrates: 21 g

  • Net Carbohydrates: 17 g

  • Fiber: 3.9 g

  • Sugars: 2.9 g

• Protein: 8.9 g

• Fat: 4.6 g

  • Saturated Fat: 0.6 g

• Cholesterol: 0 mg

• Sodium: 576.6 mg

• Calcium: 40.1 mg

• Iron: 2.2 mg

• Vitamin A: 60.9 mcg

• Vitamin C: 8.4 mg

• Potassium: 570.2 mg

• Magnesium: 35.6 mg

• Phosphorus: 125 mg

• Zinc: 0.7 mg

• Copper: 0.2 mg

• Selenium: 10.1 mcg

• Folate: 92.8 mcg

• Vitamin B1 (Thiamin): 0.2 mg

• Vitamin B2 (Riboflavin): 0.1 mg

• Vitamin B3 (Niacin): 1.8 mg

• Vitamin B5: 0.3 mg

• Vitamin B6: 0.2 mg

• Vitamin B12: 0.2 mcg

• Vitamin D: 0 mcg

• Vitamin K: 14.4 mcg

• Vitamin E: 0.8 mg

• Choline: 24.3 mg