Description
A comforting minestrone soup packed with vegetables, beans, and wholesome pasta, perfect for chilly days.
Ingredients
Scale
- 1 cup ditalini or elbow pasta
- 1/4 cup extra virgin olive oil
- 1 small yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 zucchini or yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1 (15-ounce) can crushed tomatoes
- 6 cups vegetable or chicken broth
- Parmesan cheese rind (optional; about 1-inch long)
- 1 dried bay leaf
- 2 to 3 sprigs fresh thyme
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 large handful parsley, chopped
- 1 handful fresh basil leaves
- Grated Parmesan cheese, to serve (optional)
Instructions
- In a large pot, bring salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Once done, drain the pasta and set it aside.
- Heat the olive oil in a large Dutch oven over medium heat. Once the oil is shimmering, add the onions, carrots, and celery. Increase the heat to medium-high and cook while stirring until the veggies soften slightly, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the diced zucchini or yellow squash, green beans, paprika, rosemary, and a pinch of salt and pepper; toss to combine.
- Stir in the canned tomatoes, broth, thyme, bay leaf, and Parmesan rind (if using). Bring to a boil, then reduce to a gentle simmer, partially cover, and let simmer for about 20 minutes.
- Uncover, add the kidney beans, and cook for another 5 minutes. Then stir in the parsley and basil.
- Add the cooked pasta and warm through carefully; do not overcook.
- Remove the cheese rind and bay leaf before serving. Adjust seasoning as needed. Serve hot, garnished with grated Parmesan and a drizzle of olive oil if desired.
Notes
Minestrone soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg