Tuscan Minestrone
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
8 servings
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Calories
274 kcal
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Course
Soup
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Cuisine
Mediterranean
Tuscan Minestrone
Description
The Tuscan Minestrone recipe offers a medley of vegetables including onion, carrot, celery, garlic, green cabbage, zucchini, green beans, and garbanzo beans all simmered in vegetable stock with canned diced tomatoes, a bay leaf, Italian seasoning, fresh parsley, and basil. The soup begins with sautéing the aromatics and cabbage before adding liquids and seasoned with herbs and a Parmesan rind to infuse subtle depth during simmering.
The small shell pasta is cooked separately and added at the end to maintain its tender yet firm texture. The resulting soup balances fresh vegetable flavors with herbaceous notes and a light tomato base, enhanced by optional grated Parmesan garnish that adds richness and a savory finish.
Tuscan Minestrone serves well as a wholesome lunch or dinner, offering a filling combination of protein from beans and starch from pasta. Its variety of textures and seasoned broth make it satisfying, especially when freshly garnished with Parmesan cheese and paired with crusty bread.
Ingredients
- 1 onion diced, medium
- 1 carrot peeled and sliced, large
- 1 celery sliced, rib
- 3 garlic minced, cloves
- 2 cups green cabbage shredded
- ¼ cup parsley chopped, fresh
- 3 tablespoons basil chopped, fresh
- ¼ cup olive oil
- 5 cups vegetable stock
- 28 ounces diced tomatoes canned
- 2 teaspoons Italian seasoning dried
- 1 bay leaf
- 1 parmesan optional, rind
- 1 zucchini diced, small
- 15 ounces garbanzo beans drained and rinsed
- 4 ounces green beans trimmed, cut into 3/4” pieces, tender
- 4 ounces shell pasta small shaped
- salt to taste
- black pepper to taste
- ½ cup Parmesan Cheese for garnish, freshly grated
Instructions
- Prep the onion, carrot, celery, garlic, cabbage, parsley, and basil and set aside.
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add the cabbage and cook, stirring, for 1 additional minute.
- Add the stock, tomatoes, parsley, basil, Italian seasoning, bay leaf and Parmesan rind (if using). Bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes.
- Add the zucchini, garbanzo beans, and green beans and simmer for an additional 10 minutes. Remove and discard the bay leaf and Parmesan rind.
- While the soup simmers, bring a large pot of salted water to a boil over high heat and cook the pasta according to the package directions. Drain. Add the cooked pasta to the soup pot and season the soup to taste with salt and pepper.
- Serve immediately. Pass grated Parmesan separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 848mg | 35% |
| Potassium | 572mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 2139IU | 43% |
| Vitamin C | 27mg | 30% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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