Old-Fashioned Minestrone Soup
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
348 kcal
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Course
Main Course
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Cuisine
Italian
Old-Fashioned Minestrone Soup
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This old-fashioned minestrone soup is chock-full of carrots, tomatoes, potatoes, kale, zucchini, beans, and pasta...but gets an unexpected drizzle of pesto that transforms a frugal veggie-bin soup into something special.
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Ingredients
- 1 tablespoon olive oil
- 1 medium (about 9 oz) onion diced to 1/2 inch (12 mm)
- 1 large (about 3 oz) carrot peeled and diced to 1/2 inch (12 mm)
- 2 medium (about 4 oz) celery diced to 1/2 inch (12 mm, sticks
- 3 1/2 ounces red potato peeled and diced to 1/2 inch (12 mm)
- 2 to 3 garlic minced, cloves
- 5 1/2 ounces zucchini diced to 1/2 inch (12 mm)
- One (14-ounce) chopped tomatoes undrained, canned
- 6 cups water plus more if needed, or vegetable stock
- One (14-ounce) borlotti bean drained and rinsed, or cannellini bean; canned
- 3 1/2 ounces pasta shell such as ditalini, tiny
- 3 1/2 ounces green beans cut into 1-inch (25-mm) lengths (or substitute asparagus)
- 3 1/2 ounces kale stems trimmed and leaves roughly chopped, lacinto variety
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 4 tablespoons pesto for serving, store-bought or homemade
Instructions
- In a large saucepan or Dutch oven over medium heat, warm the oil.
- Add the onion, carrot, celery, and potato, and cook, stirring frequently, until softened, about 10 minutes.☞ TESTER TIP: If your vegetables stick to the saucepan, toss in a splash of water.
- Add the garlic and zucchini and cook for 2 minutes.
- Stir in the tomatoes and water or stock and simmer, uncovered, for 25 minutes.
- Add the borlotti or cannellini beans, pasta, green beans, and kale, and cook until the beans, pasta, and vegetables are tender, adding more stock or water if a thinner consistency is desired, about 12 minutes.
- Season with salt and pepper to taste.
- Divvy the soup among 4 bowls and stir a tablespoon of pesto into each portion to swirl. Serve right away. And accept accolades on how darn lovely something so exceptionally healthy can be.
Notes
- Storage and reheating--Leftover soup can be stored in a sealed container in the fridge for up to 5 days. The pasta may absorb more liquid as it sits, so add a splash of broth or water when reheating it to loosen the soup.
- Freezing--We don't recommend freezing this soup as the potatoes and pasta may become mushy after thawing and reheating.
- Dietary--This is suitable for dairy-free, vegan, and vegetarian diets. To make it gluten-free, use gluten-free pasta.
Nutrition Information
Show Details
Serving
1portion
Calories
348kcal
(17%)
Carbohydrates
56g
(19%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
3g
(15%)
Cholesterol
1mg
(0%)
Sodium
1945mg
(81%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 348kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 1945mg | 81% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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