Description

Craving a cozy, nutritious bowl of comfort? This Minestrone Soup is your answer. A colorful mix of garden vegetables, hearty chickpeas, and tender pasta shells come together in a savory tomato broth for a dish that’s both satisfying and healthy. Perfect as a quick lunch, easy dinner, or make-ahead meal, this minestrone recipe is rich in fiber, full of plant-based protein, and incredibly flavorful. Whether you’re looking for healthy soup recipes, dinner ideas, or simple comfort food, this one will warm you up from the inside out.

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 medium potato, peeled and cubed

1 zucchini, chopped

1 cup chopped kale or spinach

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) diced tomatoes with juice

4 cups vegetable broth

1 cup small pasta shells or elbow macaroni

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper to taste

Fresh parsley and grated Parmesan (optional, for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook another minute.
Add carrots, celery, and potatoes. Cook 5–6 minutes. Stir in zucchini and cook 2 minutes more.
Pour in diced tomatoes and vegetable broth. Stir in oregano, basil, salt, and pepper. Bring to a boil.
Reduce heat and simmer, covered, for 15–20 minutes until veggies are tender.
Add pasta and chickpeas. Simmer uncovered for 8–10 minutes until pasta is al dente.
Stir in kale or spinach during the last 2–3 minutes of cooking.
Taste and adjust seasoning. Serve hot, garnished with parsley and Parmesan if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup