Servings: 4 servings
Calories: 120kcal
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 zucchini diced
- 1 cup spinach chopped
- 1 stalk celery diced
- 1 carrot diced
- 4 cups vegetable or chicken broth low-sodium
- 1 can 14 oz diced tomatoes (no sugar added)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Freshly grated Parmesan for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, celery, and carrot, and saute until soft, about 5 minutes.
- Stir in the diced zucchini, spinach, and spices. Cook for 2-3 minutes.
- Add the broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with freshly grated Parmesan, if desired.
Notes
Chef's Tip: Dice the vegetables to a uniform size so they cook evenly, and don't rush the simmer - the extra time is what builds minestrone's classic depth of flavor. Keto Swap: traditional beans and pasta are replaced with zucchini and spinach - keeps the same hearty, vegetable-forward texture minestrone is known for, without the carb load.
Nutrition
Calories: 120kcal | Protein: 3g | Fat: 7g | Fiber: 3g
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