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5.0 from 6 votes

Old-Fashioned Minestrone Soup

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.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 348 kcal
Course: Main Course
Cuisine: Italian

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 sticks diced to 1/2 inch (12 mm)
  • 3 1/2 ounces red potato peeled and diced to 1/2 inch (12 mm)
  • 2 to 3 garlic cloves minced
  • 5 1/2 ounces zucchini diced to 1/2 inch (12 mm)
  • One (14-ounce) can chopped tomatoes undrained
  • 6 cups water or vegetable stock plus more if needed
  • One (14-ounce) can borlotti or cannellini beans drained and rinsed
  • 3 1/2 ounces tiny pasta shells such as ditalini
  • 3 1/2 ounces green beans cut into 1-inch (25-mm) lengths (or substitute asparagus)
  • 3 1/2 ounces lacinto kale stems trimmed and leaves roughly chopped
  • Sea salt and freshly ground black pepper
  • 4 tablespoons store-bought or homemade pesto for serving

Instructions

    Cup of Yum
  1. In a large saucepan or Dutch oven over medium heat, warm the oil.
  2. 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.
  3. Add the garlic and zucchini and cook for 2 minutes.
  4. Stir in the tomatoes and water or stock and simmer, uncovered, for 25 minutes.
  5. 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.
  6. Season with salt and pepper to taste.
  7. 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

Serving 1portion Calories 348kcal (17%) Carbohydrates 56g (19%) Protein 13g (26%) Fat 10g (15%) Saturated Fat 2g (10%) Monounsaturated Fat 3g Cholesterol 1mg (0%) Sodium 1945mg (81%) Fiber 10g (40%) Sugar 11g (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 348

% 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.