Minestrone

🍳 Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, diced
• 1 cup green beans, cut into pieces
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 cup small pasta (ditalini or elbow)
• 2 cups spinach or kale
• Salt and pepper to taste
• Parmesan cheese for garnish

👨‍🍳 Directions

1. 1
   Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3–4 minutes until softened.
2. 2
   Add carrots, celery, zucchini, and green beans. Cook for 5 minutes, stirring occasionally.
3. 3
   Add diced tomatoes, kidney beans, broth, oregano, basil, and thyme. Bring to a boil.
4. 4
   Reduce heat and simmer for 15–20 minutes until vegetables are tender.
5. 5
   Add pasta and cook until al dente, about 8–10 minutes.
6. 6
   Stir in spinach or kale until wilted. Season with salt and pepper. Serve topped with Parmesan!

🌿 Health Benefits

Minestrone is one of the most nutritious soups you can make — packed with fiber, vitamins A, C, and K, iron, and plant-based protein from beans. It is naturally low in fat and calories while being deeply satisfying. The variety of vegetables provides a wide spectrum of antioxidants and phytonutrients.

📚 History

Minestrone has ancient Roman roots — the earliest version was a simple porridge called “puls,” made from whatever vegetables were available. Through the Middle Ages, it evolved into a hearty seasonal soup that varied by region and what was in the garden. The word “minestrone” comes from “minestra” (soup) with the suffix “-one” meaning “big.” Today it is one of Italy’s most beloved and iconic dishes, with every region having its own cherished version.

❓ Quiz