Description
This high-protein minestrone is a nourishing, Italian-inspired vegetable stew designed to fuel your day. By combining fiber-rich cannellini beans with nutrient-dense chicken bone broth, this hearty soup offers a perfect balance of deep, earthy flavors and sustained energy. It is an ideal, forgiving meal that is easy to prepare, perfect for busy families, and serves as a wonderful way to incorporate more whole foods and plant-forward proteins into your diet while keeping every bowl clean and satisfying.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
14 ounces diced tomatoes
30 ounces cannellini beans (2 cans), drained and rinsed
1 medium zucchini, diced
4 cups chicken bone broth
1/2 cup small pasta shells or ditalini
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
Stir in garlic, oregano, and thyme, cooking for another minute until fragrant.
Add diced tomatoes, bone broth, salt, and pepper; bring the mixture to a simmer.
Stir in the cannellini beans and zucchini, cover, and simmer for 15 minutes.
Add the pasta and cook for an additional 8-10 minutes or until pasta is al dente.
Adjust seasoning if needed and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup; if freezing, cook the pasta separately and add it when reheating to prevent it from becoming mushy. Feel free to add seasonal greens like kale or spinach at the end for extra color and nutrition.