Minestrone Soup Recipe
19 ingredients · 12 steps · from Downshiftology
- dinner
- italian
- vegetarian
- hearty
- healthy
- whole-foods
Ingredients
- yellow onion
- celery
- medium carrots
- 1 cup sweet potatoes
- zucchini
- 1.5 cups green beans
- 4 cloves garlic
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 cans (14.5 oz each) diced tomatoes
- 2 cans (14.5 oz each) cannellini beans
- 6-8 cups vegetable broth
- 2 bay leaves
- 2 cups baby spinach
- 2 tbsp lemon juice
- 0.25 cup chopped parsley
- Parmesan cheese
Steps
- Dice the yellow onion, celery, and carrots into similar sizes.
- Set aside diced vegetables.
- Add diced sweet potatoes to the bowl.
- Quarter and slice zucchini.
- Add chopped green beans.
- Heat olive oil in a pot, add vegetables and saute for 4-5 minutes.
- Add garlic and Italian seasoning, then saute for 30 seconds.
- Add diced tomatoes, cannellini beans, green beans, sweet potato, bay leaves, and vegetable broth.
- Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
- Add zucchini and spinach, stir for 5-7 minutes.
- Finish with lemon juice and parsley.
- Optional: Grate Parmesan cheese on top.
Recipe extracted by Foodle from “MINESTRONE SOUP | Best vegetarian soup for fall soup season + meal prep!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
