Minestrone Soup

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Yellow Onion (diced about ½‑inch pieces)
• 2 ribs Celery (diced same size as onion)
• 2 medium Carrots (cut lengthwise in half, then into half‑moons)
• 1 cup Sweet Potato (peeled and diced; about one medium sweet potato)
• 1 medium Zucchini (quartered then sliced into half‑moons)
• 1.5 cups Green Beans (trimmed and sliced 3‑4 times lengthwise)
• 4 cloves Garlic (minced directly in the pot)
• 2 teaspoons Italian Seasoning (store‑bought or homemade blend)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Ground Black Pepper
• 2 cans (14.5 oz each) Diced Tomatoes (regular diced; can substitute fire‑roasted)
• 2 cans (14.5 oz each) Cannellini Beans (drained and rinsed)
• 2 Bay Leaves
• 7 cups Vegetable Broth (adjust 6‑8 cups for desired thickness)
• 2 cups Baby Spinach (roughly packed)
• 2 tablespoons Fresh Lemon Juice (about ½ lemon)
• 0.25 cup Fresh Parsley (chopped)
• to taste Parmesan Cheese (freshly grated; optional for dairy‑free version)

Instructions

1. Prep All Vegetables

   Dice the onion, celery, and carrots into uniform ½‑inch pieces. Peel and dice the sweet potato into ½‑inch cubes. Quarter and slice the zucchini into half‑moons. Trim and slice the green beans 3‑4 times lengthwise. Set all chopped vegetables in a bowl.

   Time: PT15M

2. Sauté Mirepoix

   Heat 2 tbsp olive oil in a large pot over medium‑high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 4‑5 minutes until softened and fragrant.

   Time: PT5M

3. Add Garlic and Seasonings

   Add the minced garlic, 2 tsp Italian seasoning, 1 tsp kosher salt, and ½ tsp ground black pepper. Sauté for about 30 seconds until aromatic.

   Time: PT1M

4. Combine Main Ingredients & Simmer

   Stir in the diced tomatoes (with juices), drained cannellini beans, sliced green beans, diced sweet potato, 2 bay leaves, and 7 cups vegetable broth. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 20 minutes or until the sweet potato is fork‑tender.

   Time: PT25M

5. Add Zucchini and Spinach

   Add the sliced zucchini and 2 cups baby spinach to the pot. Cook, stirring gently, for 5‑7 minutes until the zucchini is softened and the spinach has wilted.

   Time: PT6M

6. Finish with Bright Flavors

   Remove the pot from heat. Stir in 2 tbsp fresh lemon juice and the chopped parsley. Taste and adjust seasoning if needed.

   Time: PT2M

7. Serve or Store

   Ladle soup into bowls, optionally top with freshly grated Parmesan. Let cool to room temperature before transferring to airtight containers for refrigeration or freezing.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

7 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Celery: celery stalks, fennel bulb (thinly sliced)
• Instead of Carrots: parsnips, sweet carrots
• Instead of Sweet Potato: butternut squash, regular potato (diced)
• Instead of Zucchini: eggplant, yellow squash
• Instead of Green Beans: snap peas, broccoli florets
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Italian Seasoning: dried oregano & basil mix, Herbes de Provence
• Instead of Kosher Salt: sea salt
• Instead of Ground Black Pepper: white pepper
• Instead of Diced Tomatoes: crushed tomatoes, fresh diced tomatoes (2 cups)
• Instead of Cannellini Beans: great northern beans, kidney beans
• Instead of Bay Leaves: dried thyme (1 tsp)
• Instead of Vegetable Broth: chicken broth, water + bouillon cube
• Instead of Baby Spinach: baby kale, Swiss chard (chopped)
• Instead of Fresh Lemon Juice: apple cider vinegar (1 tsp)
• Instead of Fresh Parsley: basil, cilantro
• Instead of Parmesan Cheese: nutritional yeast (vegan)

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Ladle
• Wooden Spoon or Spatula
• Colander (optional)
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Sauté the mirepoix until softened but not browned.
• Simmer the soup until sweet potatoes are fork‑tender.
• Add zucchini and spinach at the end to prevent overcooking.
• Finish with lemon juice and parsley for brightness.

Chef Tips from the Video

• Roast the sweet potato cubes with a pinch of salt and smoked paprika before adding for deeper flavor.
• Use homemade Italian seasoning (oregano, basil, thyme, rosemary) for a fresher taste.
• A drizzle of extra‑virgin olive oil just before serving adds richness.
• Add a splash of red‑wine vinegar instead of lemon for a different bright note.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in individual portions for up to 3 months.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• Cool the soup completely before freezing to preserve texture.
• Portion into single‑serve containers for quick reheating.
• Reheat gently on the stovetop over low heat, adding a splash of broth if needed.

Frequently Asked Questions