This simple and hearty Healthy Garden Minestrone is packed with vegetables, white beans, and pasta for a filling and satisfying meal.
I have always been a huge fan of the simple classic Italian minestrone soup. Essentially its a simple vegetable soup with pasta and white beans in a tomato broth. It can be made with almost any combination of vegetables and Italian herbs and is the perfect thing to warm you up on a cold day. Plus the addition of the pasta and beans, makes sure you will stay full until your next meal.
This version of minestrone uses zucchini, summer squash, carrots, corn, tomatoes, and spinach paired with a high fiber pasta and Italian white beans. It can be made in about 30-40 minutes on the stove-top and it freezes great. Feel free to mix up the vegetables. I love using kale, Swiss chard, or collard greens instead of the spinach and many times use kidney beans instead of white beans since that is usually what I have at home.
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- 2 tsp. olive oil
- 1 U onion, chopped
- 1 tsp. oregano
- 4 U garlic cloves, minced
- 3 cups summer squash, chopped
- 3 cups zucchini, chopped
- 3 U carrots, chopped
- 1 cup canned corn, drained (or frozen)
- 32 oz. canned diced tomatoes
- 2.5 cups vegetable broth (or chicken broth)
- 8 oz. high fiber pasta
- 14 oz. canned white beans, rinsed and drained
- 6 oz. spinach
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
Heat the olive oil over medium heat. Add the onion and cook for 4-5 minutes. Add oregano and garlic. Cook for 1 minute.
Add the zucchini, summer squash, carrots, and corn. Cook for 3-4 minutes. Add the tomatoes and broth. Bring to a simmer and cook for 10 minutes.
Add the pasta and beans. Cook for 10 minutes or until pasta is tender. Stir in the spinach and let wilt. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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