Minestrone Soup
Loaded with vegetables, tender pasta, hearty beans, and a savory broth enriched with a Parmesan rind, this minestrone is simple, classic, and deeply satisfying.
Servings 8 Servings
Calories 229kcal
Ingredients
- 1 cam diced tomatoes
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 3 carrots peeled and chopped
- 2 cloves garlic minced
- 1 white onion diced
- 2 stalks celery chopped
- 2 zucchinis chopped
- 1 cup green beans chopped
- 4 cups chicken broth
- 2 teaspoon salt
- 1 teaspoons black pepper
- 2 teaspoons oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ lemon juiced
- 1 Parmesan rind
- 3 bay leaves
- 1 can cannellini beans
- 1 can red kidney beans
GARNISH
- Parmesan cheese freshly grated
- parsley finely chopped
- salt & black pepper
- drizzle olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and fragrant.
- Stir in the garlic and cook for another 30 seconds, just until aromatic.
- Add the zucchini, green beans, diced tomatoes, chicken broth, Parmesan rind, bay leaves, salt, pepper, oregano, parsley, and basil.
- Bring to a gentle boil, then reduce to a simmer and cook for 15 minutes to let the flavors come together.
- Meanwhile, bring a medium sized pasta pot to a gentle boil. Season the water generously with salt and add in the pasta and cook until just al dente, about 8–10 minutes.
- Add the cannellini beans and kidney beans and simmer for another 3–5 minutes, until warmed through.
- Remove the bay leaves and Parmesan rind.
- Add in pasta to each individual bowl, followed by the minestrone soup. Finish with fresh lemon juice, taste, and adjust seasoning as needed.
Video
Nutrition
Calories: 229kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 1167mg | Potassium: 496mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4077IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg