Italian Minestrone Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
268 kcal
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Course
Main Course, Soup
Italian Minestrone Soup
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Italian Minestrone Soup is an absolute classic! It's chock-full of vegetables, beans and pasta in a flavorful tomato-based broth. This recipe is a great jumping off point, but you can easily adjust and customize this soup to suit your taste!
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Ingredients
- 1 ½ tablespoons olive oil
- 1 medium to large onion finely chopped
- 2 medium carrots peeled, halved lengthwise, and sliced into ¼-inch pieces
- 2 talks celery trimmed and sliced into ¼-inch pieces
- 1 large or 2 small Yukon gold (or other waxy) potatoes (about 8 ounces) peeled and cut into ½-inch pieces
- 1 medium zucchini ends trimmed and chopped into ½-inch pieces
- 2 cloves garlic minced or crushed
- ¼ cup finely chopped fresh flat-leaf parsley
- 1 ½ teaspoons finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper
- Pinch crushed red chili flakes
- 1 tablespoon tomato paste
- 2 cups canned crushed or ground peeled tomatoes
- 1 (15.5 ounce) can white cannellini beans drained and rinsed
- 1 parmesan cheese rind (optional)
- 6 cups vegetable or chicken stock or broth
- ½ cup small soup pasta such as small shells, farfalline, ditalini, elbow macaroni, or acini di pepe
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook, stirring regularly, for about 4 minutes until starting to soften.
- Add the potato, zucchini, garlic, parsley, and rosemary, and season with salt, pepper, and chili flakes. Stir regularly, and continue to cook for another 3 to 4 minutes. Add the tomato paste and stir to coat, cooking another 1 to 2 minutes.
- Stir in the crushed tomatoes, beans, and the Parmesan cheese rind, if using. Then add the broth, raise the heat to bring to a simmer, then partially cover and reduce the heat to low. Simmer for about 15 minutes.
- Taste and adjust the seasoning. Stir in the pasta and cook, uncovered, for another 10 minutes or until the pasta is al dente.
- Remove the cheese rind from the soup, then ladle into mugs or bowls and serve topped with grated Parmigiano-Reggiano or pecorino Romano cheese, if desired, alongside crusty Italian bread.
Notes
- This is a very customizable soup, so don't feel that you have to stick to the recipe if you want to make changes. A couple of popular additions include green beans cut into 1-inch pieces and/or chopped leafy greens such as kale, spinach, or chard.
- Italian minestrone soup usually includes beans, typically either white beans of some kind or kidney beans. I use canned cannellini beans which I drain and rinse, but you could also use great northern beans or small white beans which are both smaller than cannellini and are good in soup.
- Some good examples of shapes that will work in this soup include small shells (used in the photos), farfalline (mini bow-ties), ditalini, elbow macaroni, or acini di pepe.
- Oftentimes, the pasta in soup soaks in more of the broth after the first day and the leftovers can become a bit mushy. Using smaller pasta shapes definitely helps, but you can also cook the pasta separately and then mix some into each bowl of soup as needed when serving.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
38g
(13%)
Protein
15g
(30%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
3g
Cholesterol
11mg
(4%)
Sodium
305mg
(13%)
Potassium
662mg
(19%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 305mg | 13% |
| Potassium | 662mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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