The Best Minestrone Soup
User Reviews
5
-
Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
281 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
The Best Minestrone Soup
Description
The Best Minestrone Soup brings together onions, garlic, celery, carrots, green beans, zucchini, and two kinds of beans simmered in a vegetable broth enhanced by diced tomatoes, red wine, and tomato paste. The cooking process begins with sautéing aromatics, then gradually adding liquids and vegetables to build a rich, layered flavor. The pasta added towards the end softens in the broth, integrating with the beans to provide a varied texture. The herbs oregano, basil, and fresh parsley add brightness and depth to the soup.
This soup has a balanced, comforting blend of vegetable sweetness, acidity from tomatoes and wine, and herbal notes. Its texture comes from tender vegetables, creamy beans, and slightly chewy pasta, making it suitable for lunch or dinner. Topping with freshly grated Parmesan introduces a savory finish and can be paired with bread for a complete meal.
The recipe allows for seasoning adjustments with salt and pepper according to taste. Serving immediately ensures the pasta maintains its ideal tenderness while the soup remains flavorful and fresh.
Ingredients
- 3 TB olive oil
- 1 medium onion chopped
- 8 cloves garlic chopped
- 8 cups vegetable broth
- 14 oz diced tomatoes from a can, with juices
- ½ cup red wine such as Chianti, light
- 2 TB tomato paste
- 1 large celery thinly sliced, stalk
- 2 medium carrot peeled and julienned
- 1 cup green beans cut
- 15 oz Kidney Beans from a can, rinsed and drained
- 15 oz White beans from a can, rinsed and drained
- 1 medium zucchini sliced
- 2 tsp oregano dried
- 2 tsp basil dried
- 2 TB parsley chopped, fresh
- ½ cup elbow pasta or shell pasta, dry
- kosher salt to taste
- black pepper freshly ground, to taste
- Parmesan Cheese freshly grated, optional
Instructions
- In a large heavy pot or Dutch oven, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook until translucent, stirring frequently.
- Add the broth, tomatoes with juices, wine, tomato paste, celery, and carrots. Increase the heat to medium-high, and bring the ingredients to a boil for 15 minutes.
- Add the green beans, kidney beans, white beans, zucchini, herbs, and pasta. Bring the mixture back to a boil, cooking for 10 minutes or until the pasta reaches the desired tenderness.
- Season with additional kosher salt and freshly ground black pepper to taste. Garnish with freshly grated Parmesan, if desired. Serve with bread.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 281kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 730mg | 30% |
| Potassium | 790mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 15mg | 17% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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