Minestrone Soup
Classic Italian vegetable soup with beans and pasta
Ingredients
Instructions
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Prepare the soffrittoHeat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until softened but not browned. Add minced garlic and cook for another 30 seconds until fragrant.
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Add vegetables and tomatoesAdd zucchini and green beans to the pot and cook for 2 minutes. Pour in the diced tomatoes with their juice, stir well, and cook for another 3 minutes to blend the flavors.
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Simmer the soup baseAdd the vegetable broth, bay leaf, and dried oregano. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 20 minutes, or until the vegetables are tender.
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Add beans and pastaAdd the drained and rinsed cannellini beans and the pasta to the pot. Continue simmering until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
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Season and finishRemove the bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper. Stir in the torn basil leaves just before serving.
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Serve and garnishLadle the hot soup into bowls. Serve with a sprinkle of freshly grated Parmesan cheese and additional basil if desired. Offer crusty Italian bread on the side.
Nutritional Information
245
Calories
per serving
12
Protein
g per serving
38
Carbohydrates
g per serving
6
Total Fat
g per serving
1.5
Saturated Fat
g per serving
8
Fiber
g per serving
9
Sugar
g per serving
780
Sodium
mg per serving
25
Vitamin C
% of daily value
15
Iron
% of daily value
Minestrone Soup is Also Known As
Minestrone alla Milanese, Zuppa di Minestrone, Italian Vegetable Soup, Minestra or Minestrone Genovese
