How To Make Classic Minestrone Soup
Whip up a scrumptious bowl of minestrone soup for dinner tonight! It’s loaded with fresh vegetables, beans, and seasonings to give you a filling meal.
Serves:
Ingredients
- 4tbspextra-virgin olive oil,divided
- 1medium yellow onion,chopped
- 2medium carrots,peeled and chopped
- 2medium celery ribs,chopped
- ¼cuptomato paste
- 2cupsseasonal vegetables,like potatoes, yellow squash, zucchini, butternut squash, green beans or peas, chopped
- 4garlic cloves,pressed or minced
- ½tspdried oregano
- ½tspdried thyme
- 28ozdiced tomatoes,with liquid
- 4cupsvegetable broth
- 2cupswater
- 1tspfine sea salt
- 2bay leaves
- red pepper flakes
- freshly ground black pepper
- 1cupwholegrain orecchiette pasta,or elbow or small shell pasta
- 15ozGreat Northern beans,or nellini beans, rinsed and drained
- 2cupsbaby spinach,or chopped kale or collard greens
- 2tsplemon juice
- Parmesan cheese,freshly grated, for garnishing, optional
Instructions
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Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.
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Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt.
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Cook, stirring often, for 7 to 10 minutes, until the vegetables have softened and the onions are turning translucent.
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Add the seasonal vegetables, garlic, oregano and thyme.
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Cook for 2 minutes, until fragrant while stirring frequently.
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Pour in the diced tomatoes and their juices, broth and water.
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Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
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Raise the heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1-inch gap for steam to escape.
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Reduce the heat as necessary to maintain a gentle simmer.
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Cook for 15 minutes, then remove the lid and add the pasta, beans and greens.
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Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked to al dente and the greens are tender.
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Remove the pot from the heat, then remove the bay leaves.
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Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper as needed.
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Garnish bowls of soup with grated Parmesan, serve, and enjoy!
Nutrition
- Calories: 306.00kcal
- Fat: 10.34g
- Saturated Fat: 1.53g
- Monounsaturated Fat: 6.74g
- Polyunsaturated Fat: 1.46g
- Carbohydrates: 45.24g
- Fiber: 10.03g
- Sugar: 8.27g
- Protein: 11.00g
- Sodium: 960.33mg
- Calcium: 140.35mg
- Potassium: 903.97mg
- Iron: 3.43mg
- Vitamin A: 306.77µg
- Vitamin C: 28.90mg
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