Hearty Minestrone Soup with Cannellini Beans and Vegetables

There’s nothing quite like a steaming bowl of soup on a chilly day. This hearty minestrone combines a medley of nutritious vegetables with creamy cannellini beans, all simmered in a rich tomato-based broth. It’s a one-pot wonder that delivers comfort and flavor in every spoonful.

Perfect for a cozy dinner or meal prep, this soup is both satisfying and wholesome. Serve with crusty bread for a complete meal that will warm you from the inside out.

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Ingredients

1 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

2 carrots, dicedView ingredient guideLike ingredientDislike ingredient

2 celery stalks, dicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 zucchini, dicedView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) diced tomatoesView ingredient guideLike ingredientDislike ingredient

4 cups vegetable brothView ingredient guideLike ingredientDislike ingredient

1 can (15 oz) cannellini beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1 tsp dried oreganoView ingredient guideLike ingredientDislike ingredient

1 tsp dried basilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 cups fresh spinachView ingredient guideLike ingredientDislike ingredient

Grated Parmesan cheese for serving (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery; cook until softened, about 5 minutes.
2. Add garlic and zucchini; cook for 2 more minutes.
3. Stir in diced tomatoes, vegetable broth, cannellini beans, oregano and basil. Season with salt and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add spinach and cook until wilted, about 2 minutes.
6. Taste and adjust seasoning. Serve hot with grated Parmesan if desired.

Recipe Tips

FAQ

Can I use other beans instead of cannellini?

Yes, great northern beans or kidney beans work well too.

Can I make this soup in a slow cooker?

Absolutely. Sauté vegetables first, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours.

How can I make this soup gluten-free?

The recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.