Minestrone Soup

Name: Minestrone Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 zucchini, diced; 1 Yukon gold potato, diced; 1 cup green beans, trimmed and cut; 1 can canned diced tomatoes; 2 tbsp tomato paste; 6 cups vegetable broth; 1 bay leaf; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp fresh rosemary, chopped; 1 can canned cannellini beans, drained and rinsed; 1/2 cup small pasta (ditalini or elbow); 1/4 cup Parmesan cheese, grated; 2 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper, freshly ground

A hearty Italian vegetable soup with beans, pasta, and fresh herbs in a rich tomato broth. Packed with nutrients and Mediterranean flavors.

50 minMediumServes 6220 cal/serving

ItalianSoupStovetopVegetarianMediterraneanNut-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp extra virgin olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1 Yukon gold potato, diced
1 cup green beans, trimmed and cut
1 can canned diced tomatoes
2 tbsp tomato paste
6 cups vegetable broth
1 bay leaf
1 tsp dried oregano
1 tsp dried basil
1 tsp fresh rosemary, chopped
1 can canned cannellini beans, drained and rinsed
1/2 cup small pasta (ditalini or elbow)
1/4 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat.
2

Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until the vegetables begin to soften.
3

Add 3 minced garlic cloves and cook for another minute until fragrant.
4

Stir in 2 tbsp tomato paste and cook for 1-2 minutes, coating the vegetables.
5

Add 1 can canned diced tomatoes with their juices, 1 diced zucchini, 1 diced Yukon gold potato, and 1 cup trimmed and cut green beans. Stir to combine.
6

Pour in 6 cups vegetable broth and add 1 bay leaf, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp chopped fresh rosemary.
7

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 15 minutes.
8

Add 1 can drained and rinsed canned cannellini beans and 1/2 cup small pasta (ditalini or elbow). Simmer for an additional 8-10 minutes, or until the pasta is tender.
9

Remove the bay leaf from the soup.
10

Taste and adjust seasonings as needed.
11

Serve hot, garnished with 2 tbsp chopped fresh parsley and 1/4 cup grated Parmesan cheese.

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Questions

What can I use instead of Parmesan in Minestrone Soup?

The entry for Minestrone Soup calls for 1/4 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I use dried beans instead of canned in Minestrone Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Minestrone Soup uses 1 can canned cannellini beans, drained and rinsed.

Can I make Minestrone Soup dairy-free?

Yes. The dairy in Minestrone Soup is 1/4 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Minestrone Soup gluten-free?

Yes. The gluten in Minestrone Soup is 1/2 cup small pasta (ditalini or elbow). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Minestrone Soup?

One serving (the recipe makes 6) is about 220 calories, with 12 g protein, 28 g carbohydrate and 6 g fat, plus 4 g fiber and 450 mg sodium. The figures are estimates computed from the ingredient list.

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