Italian Minestrone Soup

Name: Italian Minestrone Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 2 Tbsp good olive oil + more for serving; 1-1/2 cups chopped yellow onions; 2 cups 1/2-inch diced celery; 2 cups 1/2-inch diced carrots; 2-1/2 cups 1/2-inch diced peeled butternut squash; 4 cloves garlic; 1 tsp dried thyme leaves; One 28-ounce can of diced tomatoes; 6 cups vegetable broth + more if needed; 1 dried bay leaf; 1/2 cup good dry white wine; 2 tsp sea salt; 1-1/2 tsp freshly ground pepper; 2 cups cooked ditalini pasta; One 15-ounce can of cannellini beans; 10 ounces fresh baby spinach leaves; 2 Tbsp fresh minced basil leaves; freshly grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6
Calories
196 kcal
Course
Others

Italian Minestrone Soup

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 Tbsp good olive oil + more for serving
1-1/2 cups chopped yellow onions
2 cups 1/2-inch diced celery
2 cups 1/2-inch diced carrots
2-1/2 cups 1/2-inch diced peeled butternut squash
4 cloves garlic peeled and minced
1 tsp dried thyme leaves
One 28-ounce can of diced tomatoes with juice
6 cups vegetable broth + more if needed
1 dried bay leaf
1/2 cup good dry white wine
2 tsp sea salt
1-1/2 tsp freshly ground pepper
2 cups cooked ditalini pasta
One 15-ounce can of cannellini beans drained and rinsed
10 ounces fresh baby spinach leaves
2 Tbsp fresh minced basil leaves
freshly grated Parmesan cheese for serving

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Instructions

In a large soup pot or Dutch oven over medium heat, warm 2 tablespoons of olive oil. Add the onions, celery, squash, garlic, and thyme. Sauté, stirring occasionally, until the vegetables begin to soften, approximately 9 minutes.
Add the tomatoes, broth, and bay leaf to the pot. As soon as the liquid starts to boil, reduce the heat to a simmer. Cook for 20 minutes. At 20 minutes, add the white wine, salt, and pepper. Continue to simmer for 10 minutes or until the vegetables are soft.
While the soup is simmering, cook the pasta according to the package directions minus 1 minute so it is just al dente. Drain and set aside.
Remove the bay leaf from the soup. Add the pasta and cannellini beans and stir gently to combine. If the soup is too thick add a little more broth or just plain water. Adjust the salt and pepper seasoning if needed. Warm through, then add the spinach and basil.
Ladle the soup into individual serving bowls. Top with grated parmesan and a drizzle of good olive oil. Serve right away with garlic bread for dunking.

Nutrition Information

Show Details

Calories 196kcal (10%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1813mg (76%) Potassium 661mg (19%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 14709IU (294%) Vitamin C 24mg (27%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 196 kcal

% Daily Value*

Calories	196kcal	10%
Carbohydrates	30g	10%
Protein	5g	10%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	1813mg	76%
Potassium	661mg	14%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	14709IU	294%
Vitamin C	24mg	27%
Calcium	101mg	10%
Iron	2mg	11%