Minestrone Soup Recipe
Minestrone Soup made with carrots, green beans, onions, zucchini, and celery simmered in a tomato-based broth with beans and pasta.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 large onion chopped
- 2 celery stalks chopped
- 2 large carrots chopped
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 zucchini diced
- 1 cup chopped green beans
- 1 ½ teaspoons dried thyme
- 1 teaspoon oregano
- 2 bay leaves
- 4 garlic cloves minced
- ¼ cup tomato paste
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 1 2-inch Parmesan rind optional
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can cannellini beans drained and rinsed
- ¾ cup ditalini pasta or other short cut pasta
- Freshly grated parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots. Season with salt and pepper and cook, stirring occasionally, until vegetables soften, about 10 minutes.
- Stir in the zucchini, green beans, thyme, oregano, bay leaves, and garlic. Cook until fragrant, about 1 minute.
- Add the tomato paste, crushed tomatoes with their juices, vegetable broth, and the parmesan rind if using. Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Stir in the kidney beans, white beans, and pasta. Simmer until pasta is al dente, about 8 minutes or according to package instructions.
- Remove the bay leaves and parmesan rind before serving.
- Ladle into bowls and top with freshly grated parmesan cheese and olive oil.
Video
Notes
- My Top Tip: Add pasta at the end: Don’t toss it in too early, or it’ll soak up too much broth and get mushy.
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
- Freezing Instructions: You can also freeze the soup in for up to 3 months. I recommend freezing it individual portions for easier thawing and leaving the pasta out so that it doesn't get mushy. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Nutrition
Serving: 1.5cups | Calories: 373kcal | Carbohydrates: 64g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 1107mg | Potassium: 1312mg | Fiber: 14g | Sugar: 14g | Vitamin A: 4704IU | Vitamin C: 27mg | Calcium: 208mg | Iron: 6mg
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