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Minestrone Soup

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A warm, hearty soup packed with vegetables, beans, and pasta in a flavorful tomato broth.

Ingredients

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  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 small potato, diced (about 1 cup; optional)
  • 2 tbsp tomato paste
  • 1 (14.5-oz/400 g) can diced tomatoes
  • 6 cups vegetable broth (or chicken broth)
  • 1 bay leaf
  • 1 tsp dried Italian seasoning (or 1/2 tsp each dried basil and oregano)
  • 1/4 tsp red pepper flakes (optional)
  • 1 (15-oz/425 g) can cannellini beans, drained and rinsed
  • 1 (15-oz/425 g) can red kidney beans, drained and rinsed (optional)
  • 1 cup small pasta (ditalini, small shells, or elbows)
  • 2 cups chopped kale or baby spinach
  • 1 small Parmesan rind (optional; skip for vegan)
  • 1 tbsp lemon juice or red wine vinegar
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for serving
  • Grated Parmesan, for serving (optional)

Instructions

  1. Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring, until soft, 5-7 minutes.
  2. Add garlic, zucchini, green beans, and potato. Cook 2-3 minutes to soften slightly.
  3. Stir in tomato paste and cook 1 minute to caramelize. Add Italian seasoning and red pepper flakes; stir to bloom the spices.
  4. Pour in diced tomatoes and broth. Add bay leaf and Parmesan rind (if using). Season with 1 tsp salt and 1/2 tsp black pepper to start.
  5. Bring to a gentle boil, then add the pasta. Stir well so it does not stick.
  6. Reduce heat to medium-low and simmer, uncovered, until pasta is al dente and veggies are tender, about 10-12 minutes. Stir in cannellini (and kidney) beans and the kale or spinach; simmer 3-5 minutes more. Remove bay leaf and Parmesan rind.
  7. Finish with lemon juice or vinegar. Taste and adjust salt and pepper. Ladle into bowls and top with chopped herbs and Parmesan (if using). Serve hot.

Notes

Store leftovers in airtight containers for up to 4 days in the fridge. Can be frozen without pasta for up to 3 months.

Nutrition

Find it online: https://diyprzepisy.com/minestrone-soup/

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