Italian Green Vegetable Minestrone
A light, comforting, and purely vegetal soup that combines green vegetables like zucchini, green beans, and spinach in a bright tomato-broth base, perfect for chilly nights.
Ingredients
For the soup base
- 2 tablespoons olive oil Extra-virgin olive oil for drizzling when serving
- 1 medium onion, chopped Yellow or sweet onion
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped Trim and cut into bite-sized pieces
- 4 cups vegetable broth Low-sodium if preferred
- 1 can (14 oz) diced tomatoes Include juices
- 1 cup spinach, packed Fresh spinach
- to taste Salt and pepper Adjust seasonings to taste
- for garnish Fresh basil leaves For serving
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is softened and translucent, about 4 to 5 minutes.
- Add the diced carrots, diced celery, diced zucchini, and chopped green beans. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the vegetable broth and the can of diced tomatoes (including juices). Increase the heat to bring the liquid to a boil.
- Once boiling, reduce the heat to a gentle simmer. Leave the pot uncovered and cook for 20 minutes, or until the carrots and green beans are tender when pierced with a fork.
- Stir in the spinach and let it wilt for about 3–5 minutes.
- Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh basil leaves. Serve hot.
Notes
For a heartier version, stir in a can of drained white beans or small pasta toward the end. Use homemade or boxed vegetable broth for more depth.