High Protein Minestrone Soup
Delicious and nutritious, this high protein minestrone soup is perfect for chilly evenings, packed with vegetables, beans, and hearty ingredients to warm you up.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, chopped
- 1 medium bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into pieces
- 1 cup kale or spinach, chopped
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Pasta and Garnish
- 1 cup small pasta, like ditalini or elbow
- Grated Parmesan cheese for serving (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
- Stir in the carrots and celery, cooking for about 5 minutes until they soften.
- Add the zucchini and bell pepper, continuing to cook for another 5 minutes.
Cooking
- Pour in the diced tomatoes along with their juice, then add the vegetable broth, cannellini beans, green beans, kale or spinach, and Italian seasoning.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes.
- In the last few minutes of cooking, stir in the small pasta and cook until tender, which usually takes around 7-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with crusty bread or garlic toast for a satisfying meal. Fresh herbs can enhance the flavor. The soup can be stored in the fridge for up to 4 days or frozen for up to three months.