Minestrone Soup
User Reviews
5
Minestrone Soup
Description
Minestrone Soup starts by sautéing onion, celery, and carrots in butter and olive oil until softened. Garlic is added briefly for fragrance, then chicken stock, canned diced tomatoes, tomato paste, beans, cubed potatoes, and seasonings — salt, sugar, thyme, oregano, and black pepper — are combined and simmered gently to develop flavors and tenderize the vegetables. A portion of the cooked vegetables and beans is pureed and returned to the pot to thicken and deepen the soup’s texture.
Pasta and diced zucchini are added toward the end and cooked until tender but not mushy. The soup is finished with grated Pecorino Romano cheese, lending richness and saltiness. The combination of tomatoes, beans, pasta, and herbs results in a filling meal featuring varied textures from tender vegetables, creamy purée, and al dente pasta.
This soup pairs well with crusty bread and can be refrigerated for several days. For longer storage, it is recommended to freeze the soup without pasta to maintain pasta texture. When serving leftovers, adding extra broth or cooking pasta separately to add just before serving helps keep the soup fresh and avoid overcooked elements.
Ingredients
- 2 tablespoons butter unsalted
- 3 tablespoons extra-virgin olive oil divided
- 1 onion yellow, large, chopped
- 2 celery medium stalks, diced
- 2 carrot medium, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 1 (14.5-oz) diced tomatoes canned
- 2 tablespoons tomato paste
- 1 (15-oz) cannellini beans canned, drained and rinsed
- 1 russet potato large, peeled and cut into ½-inch cubes
- 1½ teaspoons salt
- ½ teaspoon sugar
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper freshly ground
- ¾ cup pasta small, such as ditalini, shells, or elbow macaroni
- 1 zucchini medium, diced
- ⅓ cup Pecorino Romano cheese or Parmigiano Reggiano cheese, grated, plus more for serving
- 2 tablespoons basil chopped fresh; optional
Instructions
- In a large Dutch oven or soup pot, heat the butter and 2 tablespoons of the olive oil over medium heat. Add the onion, celery, and carrots, and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic and cook for another minute until fragrant; do not brown.
- Pour in the chicken stock, then add the tomatoes, tomato paste, cannellini beans, potatoes, salt, sugar, thyme, oregano, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 20 minutes.
- Use a ladle to scoop out about one cup of the beans, veggies, and a bit of broth and transfer it to a blender. Remove the center knob to let the steam escape, and cover the opening with a paper towel or kitchen towel to avoid splatters. Purée until smooth and set aside.
- Add the pasta and zucchini to the pot and stir to combine. Bring back to a boil, then reduce the heat to low and continue cooking, covered and stirring occasionally so the pasta doesn’t stick to the pot, for about 15 minutes, or until the pasta is al dente and the zucchini is tender.
- Add the reserved purée back to the pot, then stir in the remaining tablespoon of olive oil, the cheese, and basil (if using). Taste and adjust seasoning with salt and pepper, if necessary (I usually add at least ¼ teaspoon more salt, but it will depend on the saltiness of your chicken stock). Ladle the soup into bowls and top with more cheese, if desired.
Notes
- Use chicken stock for a richer flavor than broth, available in most stores near soups.
- Refrigerate leftovers in airtight containers up to 4 days; the soup thickens as it sits, so add broth when reheating.
- To keep pasta from becoming mushy, cook pasta separately or omit it; add freshly cooked pasta when serving.
- Freeze soup without pasta for up to 3 months; thaw overnight and reheat gently, adding broth if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 1305mg | 54% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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