Classic Minestrone Soup
Yield: 6 servings
Calories: 278kcal
Classic Italian minestrone soup is a colorful mix of vegetables, beans, fresh herbs, and ditalini pasta simmered in a savory tomato broth.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 cup (150 g) yellow onion, ½" dice
- 1 cup (100 g) celery, ½" dice
- 1 cup (150 g) carrots, ½" dice
- 1 cup (127 g) zucchini, ½" dice
- 1 cup (114 g) yellow squash, ½" dice
- 1 tablespoon (12 g) minced garlic
- 2 tablespoons (32 g) tomato paste
- 28 ounces diced tomatoes, canned with juice
- 4 cups (960 ml) unsalted vegetable stock, plus more to thin out soup
- 1 teaspoon (10 g) kosher salt
- 2 sprigs rosemary
- 1 bay leaf
- 1 teaspoon (1 g) chopped oregano, or ½ teaspoon dried
- 15 ounces (425 g) red kidney beans, rinsed and drained
- 1 cup (124 g) green beans, trimmed and cut ½" pieces
- black pepper, as needed for seasoning
- 1 cup (128 g) dried pasta, Ditalini
- 2 teaspoons (3 g) chopped parsley
Special Equipment
Instructions
- Saute the Vegetables - Heat a large dutch oven or stockpot over medium-high heat and add oil. Once hot, add the onions, celery, and carrots, and saute until lightly browned, 5 minutes.Add zucchini and yellow squash, and saute for 2 minutes. Add garlic and saute for 30 seconds.
- Thicken the Liquid - Add tomato paste and saute for 30 seconds. Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, and stir to combine. Turn the heat to medium and bring the liquid to a vigorous simmer.
- Cook the Pasta - Add red kidney beans and pasta to the pot, and cook until pasta is al dente, about 10 minutes. Add green beans to the pot and cook until tender and bright green, about 3 minutes.
- To Finish - Remove rosemary sprigs and add more vegetable broth to thin out the consistency, about 1 to 2 cups. Taste and season with more salt and pepper as desired. Garnish with parsley and serve hot.
Notes
- Recipe Yield: About 6 cups
- Serving Size: 1 cup (240 ml)
- Make it Gluten-Free: Use gluten-free pasta instead of wheat pasta.
- Storing: Cool and store in an airtight container for up to 5 days.
- Freeze: Cool and portion into resealable plastic bags for up to 3 months.
- Reheating: Cook on the stovetop over medium heat, occasionally stirring until hot. Add more stock or water to thin the consistency as needed.
Nutrition
Calories: 278kcal | Carbohydrates: 44g | Protein: 13g | Fat: 7g | Sodium: 493mg | Potassium: 1116mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4015IU | Vitamin C: 29.9mg | Calcium: 415mg | Iron: 12.3mg
Recipe Link
Recipe Video