Minestra

Ingredients

• 2 tbspOlive oil$0.33
• 1Onion$0.90
• 2Carrots$0.80
• 1Celery stalk$0.14
• 2Garlic cloves$0.07
• 1/2 cupCanned tomatoes$0.25
• 1Zucchini$1.20
• 2 cansWhite beans$2.40
• 4 cupsVegetable broth$1.92
• 2 cupsSpinach$1.33
• 3/4 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$9.37

Most of the cost is white beans ($2.40) and vegetable broth ($1.92). With oil, spices and staples already at home, the shop drops to about $4.72. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Dice the onion, carrots, celery stalk, and zucchini. Mince the garlic cloves, and rinse and drain the white beans in a colander.
2. Heat 1 tablespoon of the olive oil in a large soup pot over medium heat for about 1 minute until shimmering. Add the onion, carrots, and celery stalk, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften without browning.
3. Stir in the minced garlic cloves and cook for about 1 minute until fragrant. Add the diced canned tomatoes, zucchini, rinsed white beans, and vegetable broth, stirring to combine.
4. Bring the liquid to a boil over medium-high heat, then lower the heat to gentle simmer, cover partially, and cook for 15 to 18 minutes until the carrots and zucchini are tender when pierced with a fork.
5. Stir in the chopped spinach, salt, and black pepper, and simmer uncovered for 2 to 3 minutes until the spinach is completely wilted.
6. Take the pot off the heat, taste the broth, and adjust with an extra pinch of salt if needed.
7. Ladle the hot soup into four individual bowls and drizzle each portion with the remaining olive oil before serving.