Description
Classic Minestrone Soup is a hearty and colorful Italian vegetable soup featuring a medley of diced vegetables, beans, and ditalini pasta simmered in a savory tomato and herb broth. This comforting and nutritious soup is perfect for a wholesome meal any day of the week.
Ingredients
Scale
Vegetables
- 1 cup yellow onion (½” dice)
- 1 cup celery (½” dice)
- 1 cup carrots (½” dice)
- 1 cup zucchini (½” dice)
- 1 cup yellow squash (½” dice)
- 1 cup green beans (trimmed and cut into ½” pieces)
- 1 tablespoon minced garlic
Liquids & Sauces
- 1 tablespoon olive oil
- 28 ounces diced tomatoes (canned with juice)
- 4 cups unsalted vegetable stock (plus more to thin out soup)
- 2 tablespoons tomato paste
Seasonings & Herbs
- 1 teaspoon kosher salt
- 2 sprigs rosemary
- 1 bay leaf
- 1 teaspoon chopped oregano (or ½ teaspoon dried)
- Black pepper (to taste)
- 2 teaspoons chopped parsley (for garnish)
Other
- 15 ounces red kidney beans (rinsed and drained)
- 1 cup dried pasta (Ditalini)
Instructions
- Saute the Vegetables: Heat a large dutch oven or stockpot over medium-high heat and add the olive oil. Once hot, add the diced onions, celery, and carrots, sautéing for about 5 minutes until they are lightly browned and tender. Then add the zucchini and yellow squash and sauté for an additional 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Thicken the Liquid: Add the tomato paste to the pot and sauté for 30 seconds to meld the flavors. Pour in the diced tomatoes with their juice, vegetable stock, 1 teaspoon kosher salt, rosemary sprigs, bay leaf, and chopped oregano. Stir well to combine everything. Reduce heat to medium and bring the mixture to a vigorous simmer.
- Cook the Pasta: Add the rinsed and drained red kidney beans and the dried ditalini pasta to the pot. Cook uncovered for about 10 minutes or until the pasta is al dente. Add the green beans and cook for another 3 minutes until they are tender but still retain their bright green color.
- To Finish: Remove the rosemary sprigs and bay leaf from the soup. Add 1 to 2 cups of additional vegetable broth to adjust the soup’s consistency to your liking. Taste and season with additional salt and black pepper as desired. Garnish with freshly chopped parsley and serve hot for a comforting meal.
Notes
- This classic Italian minestrone soup is perfect for meal prep and reheats well, making it an excellent choice for weeknight dinners.
- You can substitute kidney beans with cannellini beans or chickpeas if preferred.
- Ditalini pasta is traditional, but small elbow macaroni or other small pasta shapes work well too.
- For a gluten-free version, use gluten-free pasta.
- Adjust thickness by adding more vegetable stock or water to reach desired consistency before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 278 kcal
- Sugar: 8 g
- Sodium: 493 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg
