Minestrone Soup Recipe
This easy minestrone soup is loaded with tender vegetables, kidney beans, and bite-sized pasta in a fragrant tomato broth. Cooking the pasta separately keeps it al dente and prevents it from soaking up the broth as the soup sits.
Servings: 6 people (up to)
Ingredients
- 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
- Black pepper
- 1 teaspoon sweet 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
- Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain.
- Soften the aromatics. Heat the olive oil in a large Dutch oven over medium heat until shimmering but not smoking. Add the onion, carrots, and celery, then increase the heat to medium-high. Cook, stirring regularly, until the vegetables soften slightly, about 5 minutes. Add the garlic and cook for another minute, stirring regularly.
- Add the vegetables and seasonings. Add the zucchini or yellow squash, green beans, paprika, rosemary, and a generous pinch each of salt and black pepper. Toss to combine.
- Make the soup. Add the crushed tomatoes, broth, thyme, bay leaf, and Parmesan rind, if using. Bring to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and simmer for about 20 minutes.
- Add the beans and herbs. Uncover the pot and add the kidney beans. Cook for another 5 minutes, then stir in the parsley and fresh basil.
- Finish and serve. Just before serving, stir in the cooked pasta and simmer only until the pasta is warmed through. Do not overcook. Remove the Parmesan rind and bay leaf. Taste and adjust the seasoning, then serve with grated Parmesan and a drizzle of extra virgin olive oil, if you like.
Video
Notes
- Pasta reminder: One cup of dry pasta will yield approximately 2 cups of cooked pasta. Cook it until al dente according to the package directions before adding it to the soup.
- Make it your own: Minestrone is meant to be adapted. You can use other seasonal vegetables or replace the kidney beans with white beans. Add a handful of spinach near the end of cooking, or leave out the pasta if you prefer.
- For a vegan minestrone: Use vegetable broth, choose an egg-free pasta, and leave out the Parmesan rind and grated Parmesan.
- For a meaty variation: Add cooked ground turkey or leftover rotisserie chicken after cooking the onion, carrots, and celery.
- Make-ahead tip: If you are not serving the soup immediately, keep the cooked pasta separate. Add a portion of pasta to each bowl and ladle the hot minestrone over it.
- Freezing: Freeze the soup without the pasta. Cook the pasta separately when you are ready to reheat and serve the soup.
- Shop this recipe: Visit The Mediterranean Dish Shop for Mediterranean ingredients, including Italian extra virgin olive oil, sweet paprika, and pasta.
Nutrition
Calories: 211.9kcal | Carbohydrates: 26.7g | Protein: 6.8g | Saturated Fat: 1.5g | Cholesterol: 0.7mg | Potassium: 650.6mg | Fiber: 7.4g | Vitamin A: 4456.4IU | Vitamin C: 19.4mg | Calcium: 83.3mg | Iron: 2.6mg
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