Italian Minestrone Soup Recipe
User Reviews
5
Italian Minestrone Soup Recipe
Description
This classic Italian Minestrone Soup starts by sautéing onions, carrots, celery, and garlic in olive oil to build a flavorful base. Tomato paste, oregano, and thyme are introduced early to deepen the aromatic profile. Potatoes, zucchini, canned diced tomatoes with juices, vegetable broth, water, and bay leaves are added and simmered to tenderize the vegetables and meld flavors.
Red pepper flakes provide a subtle heat, while the ditalini pasta, cannellini beans, frozen peas, and chopped kale are added later to cook through without overcooking. The soup is finished with lemon juice, salt, and pepper to brighten and season. Parmesan cheese frequently accompanies serving to enrich the soup.
Serving mined pasta and beans combined with hearty vegetables in a fragrant broth makes this soup filling and comforting. It suits a starter or main dish in cooler weather. The recipe allows for adaptability with canned goods and vegetable broth for convenience.
For leftovers, boiling pasta separately and adding when serving helps prevent mushy noodles. The soup stores well refrigerated up to one week and can be frozen for a month. Reheating with added broth or water restores consistency, and parmesan garnish can be reapplied after warming.
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups onion diced
- 1 cup carrot sliced
- 1/2 cup celery sliced
- 1 cup zucchini diced
- 1 cup potato peeled and diced
- 2 cans* diced tomatoes undrained
- 1/2 cup peas frozen
- 2 cups kale chopped
- 1 can* cannellini beans
- 1 cup ditalini pasta
- 4 garlic minced, cloves
- 1/4 cup tomato paste
- 1/2 tsp oregano dried
- 1/2 teaspoon thyme dried
- 4 cups vegetable broth
- 2 cups water
- 2 bay leaf
- 1/8 tsp red pepper flakes
- 2 tsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- Parmesan Cheese for garnish, shredded
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is heated, add the onion, carrots, and celery to the pot. Cook for 3 minutes, stirring occasionally. Then, add the garlic and cook for 30 seconds.
- Next, add the tomato paste, oregano, and thyme to the pot and cook for 1 minute.
- Then, add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.
- After that, add the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
- Stir in the lemon juice, salt, and pepper.
- Finally, serve and garnish with parmesan cheese. Enjoy!
Notes
- Use standard 13.5-ounce cans for diced tomatoes and cannellini beans to match ingredient ratios.
- Boil pasta separately if planning leftovers to keep texture intact when reheating.
- Store soup in airtight containers in the refrigerator up to 1 week or freeze in freezer-safe containers up to 1 month.
- Reheat gently over medium heat, stirring occasionally, adding water or broth to adjust thickness.
- Reheat drained pasta separately and add to soup portions rather than reheating with soup to avoid soggy noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 263kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 520mg | 22% |
| Potassium | 646mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 6156IU | 123% |
| Vitamin C | 45mg | 50% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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