Minestrone Soup
User Reviews
5
Minestrone Soup
Description
This Minestrone Soup combines diced onion, carrot, and celery softened in olive oil, then enhanced with garlic, tomato paste, and herbs such as oregano, basil, mustard powder, and parsley. A mixture of chicken broth, tomatoes, Worcestershire sauce, hot sauce, and bay leaf provides a flavorful base for the vegetables and beans added later. The soup simmers uncovered to meld the flavors and maintain a slightly thickened consistency.
The use of both red kidney and cannellini beans contributes creamy and hearty elements, complemented by the texture of zucchini and green beans. Pasta is boiled separately to al dente and added at serving, which retains its firmness and keeps the soup from becoming overly thick or mushy. Parmesan cheese served on the side adds a salty, nutty finish for those who wish to enhance their bowl.
This soup can be adapted with additional vegetables like corn, peas, mushrooms, or kale to suit preference. Storage is convenient with refrigeration for a few days or freezing for longer, though the pasta should be prepared fresh when reheating. The recipe also suggests a crockpot method for ease of preparation, adding beans and zucchini later to avoid overcooking.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced, small
- ¾ cup carrot diced
- 2 celery diced, sticks
- 4 cloves garlic minced
- 4 tablespoons tomato paste
- 5 cups chicken broth can sub vegetable broth
- 1 chicken bouillon cube
- 15 oz. crushed tomatoes
- 14.5 oz. diced tomatoes undrained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce I use Frank’s hot sauce
- 1 bay leaf
- 15 oz. red kidney beans drained
- 15 oz. cannellini beans drained, can
- 1 ½ cups zucchini diced. About 8 oz.
- 1 cup green beans fresh or frozen
- 3/4 cup ditalini pasta see notes
- salt
- black pepper
- Parmesan Cheese grated. For serving.
Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon mustard powder
- 1 pinch red pepper flakes optional
Instructions
- Heat olive oil in a large (4.5 quart) soup pot over medium heat. Add the diced onions, carrots, and celery and soften for 5 minutes.
- Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.
- Add the chicken broth, bouillon, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Bring to a boil, then reduce to a simmer.
- Add the red/white beans, zucchini, and green beans.
- Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.
- Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.
- Remove the bay leaf. Ladle the soup over the pasta and serve with Parmesan cheese.
Notes
- Cook the pasta separately and add it to bowls to keep it al dente and prevent mushiness in the soup.
- Drain beans well; rinsing reduces sodium but is optional. Draining on paper towels helps remove excess moisture.
- Worcestershire, hot sauce, and mustard powder enhance flavor subtly; they don’t stand out individually.
- Adding Parmesan rind to the soup while simmering infuses extra cheesy flavor.
- This soup freezes well for up to 3 months if pasta is left out during freezing.
- Vegetables like corn, peas, or leafy greens can be added to customize the soup.
- Crockpot version: cook all except beans and zucchini on low for 6-7 hours; add beans and zucchini for last 20 minutes.
- Store leftovers in an airtight container refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 512mg | 21% |
| Potassium | 387mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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