Classic Italian Minestrone Soup Recipe
User Reviews
5
Classic Italian Minestrone Soup Recipe
Description
This minestrone soup is built from a base of sautéed onion, garlic, carrots, celery, red pepper, and zucchini cooked in olive oil until the onion turns golden. Diced tomatoes are added and cooked briefly to concentrate their flavor before combining with cannellini beans and water or broth to form the soup base. Green beans and spinach are added toward the end of cooking to retain some texture. The soup is simmered until all vegetables are tender and then seasoned with salt, pepper, and fresh basil. Optional pasta can be cooked separately until just underdone and then stirred into the soup to absorb flavors without becoming mushy. Serving with a sprinkle of grated Parmigiano-Reggiano and fresh herbs adds depth and freshness.
The soup provides a filling, vegetable-forward dish with varied textures from the mix of beans, beans, and vegetables. It is customizable by omitting or swapping vegetables according to personal preference. The use of fresh herbs and quality olive oil adds brightness and richness to the hearty broth.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced (optional)
- 4 large carrot peeled and cut into chunks
- 1 bunch celery diced
- 3 medium zucchini diced
- 1 red pepper diced
- 1 cup green beans may use frozen, cut
- 1 ½ cups spinach may use frozen, cut leaf
- 1 large can diced tomatoes 28 oz
- 1 can cannellini beans 15 oz
- 7 cups water or fill the tomato can twice with water, or broth
- salt to taste
- black pepper to taste
- pasta cooked to al dente, optional
- basil parsley, and grated parmigiano reggiano, fresh, for topping
Instructions
- In a large pot, heat oil over medium. Add garlic, onion, carrots, celery, red pepper, zucchini and 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
- Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add cannellini beans, and 7 cups water; bring to a low boil. Stir in green beans and spinach.*
- Reduce to a simmer, and cook until all the vegetables are tender, about 20-30 minutes. Season with salt and pepper; and basil. Serve sprinkled with parmigiano and, if using, torn basil and parsley. Drizzle with more oil, if desired.
- If adding pasta. Cook the pasta according to package directions (undercook 1-2 minutes) and add to the minestrone.
Notes
- Feel free to omit any vegetables you don't prefer or add others like potatoes, cabbage, or different beans to personalize the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 257mg | 11% |
| Potassium | 922mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 13721IU | 274% |
| Vitamin C | 64mg | 71% |
| Calcium | 191mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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