Description
Classic Minestrone Soup is a hearty Italian vegetable soup made with a vibrant mix of diced vegetables, kidney beans, and ditalini pasta simmered in a savory tomato and herb broth. This comforting soup is packed with fresh flavors and nutritious ingredients, perfect for a wholesome meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 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 tablespoon minced garlic
Soups and Seasonings
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned with juice)
- 4 cups unsalted vegetable stock (plus more to thin out soup)
- 1 teaspoon kosher salt
- 2 sprigs rosemary
- 1 bay leaf
- 1 teaspoon chopped oregano (or ½ teaspoon dried)
- black pepper (as needed for seasoning)
- 2 teaspoons chopped parsley
Beans and Pasta
- 15 ounces red kidney beans (rinsed and drained)
- 1 cup green beans (trimmed and cut ½” pieces)
- 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. Saute the mixture until the vegetables are lightly browned and softened, about 5 minutes. Next, add the diced zucchini and yellow squash, cooking for an additional 2 minutes. Finally, stir in the minced garlic and saute for 30 seconds until fragrant.
- Thicken the Liquid: Stir in the tomato paste and cook for 30 seconds to deepen the flavor. Add the canned diced tomatoes along with their juice, vegetable stock, kosher salt, rosemary sprigs, bay leaf, and oregano. Stir everything to combine thoroughly and reduce the heat to medium. Bring the soup to a vigorous simmer, allowing the flavors to meld.
- Cook the Pasta and Beans: Add the rinsed kidney beans and dried ditalini pasta to the pot. Cook uncovered, stirring occasionally, until the pasta is al dente, approximately 10 minutes. Then add the green beans and continue cooking for about 3 minutes until they are tender and brightly colored.
- To Finish: Remove the rosemary sprigs and bay leaf from the soup. Adjust the consistency by adding 1 to 2 cups more vegetable broth if desired. Taste the soup and season with additional salt and freshly ground black pepper according to your preference. Garnish with chopped parsley before serving hot.
Notes
- Classic Italian minestrone soup is a colorful, wholesome blend of fresh vegetables, beans, and pasta in a tomato-herb broth.
- For a thinner soup, add extra vegetable broth when finishing.
- Use fresh herbs when possible to enhance flavors, but dried herbs can be substituted.
- Kidney beans can be swapped with cannellini or navy beans if preferred.
- Ditalini pasta can be substituted with small elbow macaroni or other small pasta shapes.
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
