Minestrone Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
467 kcal
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Course
Soup
Minestrone Soup
Description
This Minestrone Soup blends an array of fresh vegetables and beans, simmered in a seasoned chicken stock base with Italian herbs. The butter and olive oil sauté softens the onion, carrot, zucchini, and celery before garlic enhances the aroma. Potato adds heartiness while diced tomatoes give a subtle acidity. The addition of ditalini pasta and cannellini beans enriches the soup’s texture and protein content, making it a filling meal.
The simmering process gently cooks the ingredients so the vegetables stay tender but intact, and the spinach adds freshness at the end. Finished with grated Parmesan and chopped parsley, the soup has balanced flavors ranging from earthy and savory to mild sweetness from the vegetables. This minestrone is well-suited as a warming starter or light main course.
Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- 1 medium yellow onion diced (about 1 cup
- 2 medium carrot peeled, sliced into rounds (about 1 cup
- 1 cup seasonal vegetables We used zucchini), sliced, quartered
- 2 ribs celery trimmed, diced
- 2 cloves garlic minced
- 5 cups chicken stock
- 1 large russet potato peeled, diced
- 1 can diced tomatoes undrained
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 cup ditalini noodles uncooked
- 1 can cannellini beans drained and rinsed, 15.5 ounces
- 1 cup spinach fresh
- ½ cup Parmesan Cheese grated for garnish
- parsley for garnish
Instructions
- To a large, heavy-bottom pot with a tight-fitting lid, add butter and oil. Heat over medium heat until melted. Add onion, carrots, zucchini, and celery and cook, stirring occasionally, until softened (about 8-10 minutes). Add garlic and cook for one more minute.
- Add chicken stock, potato, tomatoes, tomato paste, Italian seasoning, and salt.
- Bring the mixture to a low bowl, and then reduce heat to low. Cover and simmer for 15 minutes.
- Add dry pasta noodles, cannellini beans, and spinach leaves. Stir to fully combine. Cover and simmer on low for 15-20 more minutes, or until noodles are cooked through.
- Serve topped with parmesan cheese and chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 467kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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