Minestrone Soup
Yield: 6 large servings
Loaded with vegetables, beans, and pasta this classic Minestrone Soup Recipe comes together in just 30 minutes! It's a hearty weeknight dinner, perfect for the cooler months!
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup peeled diced carrot
- 1 cup diced celery
- 4 large cloves garlic minced
- ¼ cup tomato paste
- 6 cups low sodium vegetable stock or chicken stock
- 1 15 ounce can diced tomatoes (do not drain)
- 1 15 ounce can light red kidney beans, drained and rinsed
- 1 15 once can great northern beans, drained and rinsed
- 8 ounces ditalini pasta
- 1 cup diced zucchini
- 1 cup green beans cut into ½” pieces
- 1 teaspoon minced fresh thyme
- ½ teaspoon minced fresh rosemary
- 1 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional (Use less or more - I personally add 1/2 teaspoon)
- Parmesan rind optional
Instructions
- Heat a large dutch oven over medium heat, and then add the olive oil. Once the oil is hot, add the onion, carrot, and celery. Sprinkle with a small pinch of salt (about ¼ teaspoon). Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 5 minutes or so.
- Add the garlic and tomato paste. Stir to coat the vegetables with the tomato paste and cook for an additional minute.
- Add 1 cup of stock to the pan and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the remaining vegetable stock along with the remaining ingredients (diced tomatoes, beans, pasta, zucchini, green beans, thyme, rosemary, salt, pepper, red pepper flakes, and parmesan rind).
- Stir to combine and then bring the soup to a gentle boil. Cook for 5 minutes, or until the pasta is just al dente. Stir regularly to ensure that the pasta isn't sticking to the bottom of the pot.
- Season with additional salt and pepper to taste. Serve warm topped with a sprinkle of freshly grated parmesan and a bit of fresh thyme and/or parsley.
Store any leftover soup in an airtight container in the fridge for up to four days.
Notes
I recommend serving this soup immediately, as the pasta will continue to absorb the broth the longer it sits. If you know you'll have leftover soup, consider cooking the pasta separately and adding it to individual bowls of soup. This will ensure firm pasta in every bowlful!
Nutrition Information:
Serving: 1 Calories: 289kcal Carbohydrates: 48g Protein: 13g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 4g Cholesterol: 1mg Sodium: 813mg Fiber: 11g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.