Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup cooked pasta (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 2 minutes until softened.
- Add the carrots and celery, cooking for another 5 minutes, stirring occasionally.
- Stir in the zucchini, yellow squash, and green beans, cooking for an additional 3-4 minutes.
- Add the diced tomatoes, vegetable broth, cannellini beans, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat to a simmer and cook for about 15 minutes, or until the vegetables are tender.
- Stir in the fresh spinach and cooked pasta (if using) and cook for another 2-3 minutes until the spinach has wilted.
- Taste and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese if desired.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This soup is great for meal prep and can be stored in the fridge for up to 4 days.
- For added flavor, consider adding a splash of lemon juice before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 7
- Protein: 7
- Cholesterol: 0
Keywords: summer minestrone soup, vegetable soup, Italian soup recipe, healthy soup recipe, vegetarian soup