Minestrone Soup
User Reviews
4.8
Minestrone Soup
Description
This Minestrone Soup brings together classic vegetables such as carrots, celery, and potatoes sautéed with aromatic herbs like basil, thyme, and oregano to form a flavorful base. The addition of fire-roasted diced tomatoes and vegetable broth creates a rich tomato-infused liquid. Green beans and zucchini add varying textures, while kidney beans contribute protein and creaminess. The small ditalini pasta cooks directly in the broth, absorbing flavors and providing substance.
Finishing the soup with fresh spinach, parsley, and lemon juice lifts the overall taste profile with fresh and slightly acidic notes. This soup can be served as a warming main course or a starter, and garnished with freshly grated Parmesan cheese for added richness.
The recipe includes tips for adjusting the liquid if storing leftovers, as the pasta absorbs broth over time. Adding additional protein, such as cooked ground turkey or beef, is possible by incorporating it during the initial vegetable sauté step. The soup keeps refrigerated in an airtight container for 4-5 days but is not recommended for freezing due to changes in vegetable and pasta texture.
Ingredients
- 2 Tablespoons extra virgin olive oil divided
- 1 medium yellow onion chopped
- 2 large carrot peeled and chopped
- 2 celery chopped, ribs
- 1 medium gold potato peeled and chopped
- 3 cloves garlic minced
- 1 teaspoon basil dried
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 ounce can diced tomatoes fire roasted
- 6 cups vegetable broth low-sodium
- 1 bay leaf
- 1 teaspoon salt plus more to taste, sea salt
- 1 teaspoon black pepper plus more to taste
- pinch of red pepper flakes
- 1 cup green beans trimmed and cut into 1/2-inch pieces
- 1 medium zucchini chopped into small cubes
- 1 ounce can Kidney Beans drained and rinsed
- 3 cups spinach
- 1 cup ditalini pasta or small shell pasta
- 1 Tablespoon lemon juice
- ¼ cup parsley chopped, plus more for serving, fresh
- Parmesan Cheese freshly grated, for serving
Instructions
- Heat 1 Tablespoon olive oil over medium heat. Add onion, carrots, celery and potato and cook until onions are translucent and fragrant, about 7 minutes. Add in garlic, basil, thyme and oregano and sauté for 2-3 minutes more.
- Next add in diced tomatoes, vegetable broth, bay leaf, red pepper flakes, salt and pepper. Bring to a boil, lower heat to medium low, cover and let simmer for about 15 minutes.
- Remove lid and stir in green beans, zucchini, kidney beans and pasta. Continue simmering uncovered for 10-12 minutes or until pasta is al dente and vegetables are tender.
- Remove the pot from the heat, remove bay leaf and stir in spinach, lemon juice, remaining oil and fresh parsley. Taste and season with more salt, pepper and additional spices, to taste.
- Pour soup into bowls and serve with grated Parmesan cheese on top.
Notes
- If serving leftovers, add extra broth or water as the pasta absorbs liquid over time.
- For more protein, add cooked ground turkey or beef during the initial sauté with vegetables or increase beans quantity.
- Store soup in an airtight container in the refrigerator for 4-5 days; freezing is not recommended due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1/6 of recipe without parmesan | |
| Calories | 317kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 875mg | 36% |
| Potassium | 808mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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