Minestrone Soup
Rating
This is the best minestrone soup recipe, a hearty, vegetable-rich Italian soup made from scratch with plenty of fiber from the beans and vegetables. Perfect for serving with crusty bread.
Ingredients
- 15 ounce can white beans, drained, rinsed (cannellini beans or navy beans)
- 32 oz container reduced sodium chicken broth, or vegetable broth for vegan
- 2 teaspoons olive oil
- ½ cup chopped onion
- 1 cup diced carrots
- ½ cup diced celery
- 2 garlic cloves, minced
- 28 oz can petite diced tomatoes
- Parmesan cheese rind, optional
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- ¼ cup chopped fresh Italian parsley
- ½ tsp kosher salt
- fresh black pepper
- 1 medium zucchini, about 8 oz each, diced
- 2 cups chopped fresh, or frozen defrosted spinach or baby kale
- 2 cups cooked small pasta such as ditalini or orzo, al dente (or gluten-free pasta)
- extra parmesan cheese for garnish, optional
Instructions
- Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
- Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind if using, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
- Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
- Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
- Ladle 1-1/4 cups soup into 8 bowls with ¼ cup pasta in each and top with extra parmesan cheese if desired.
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