Description
The best Italian minestrone soup recipe, a hearty, vegetable-rich soup made with plenty of fiber, perfect served with some crusty bread.
Equipment
Dutch Oven or large pot
Ingredients
15ounce canwhite beans, drained, rinsed (cannellini beans or navy beans)
32oz container reduced sodium chicken broth, or vegetable broth for vegan
2teaspoonsolive oil
1/2cupchopped onion
1cupdiced carrots
1/2cupdiced celery
2garlic cloves, minced
28oz can petite diced tomatoes
Parmesan cheese rind, optional
1fresh rosemary sprig
2bay leaves
2tbspchopped fresh basil
1/4cupchopped fresh Italian parsley
1/2tspkosher salt
fresh black pepper
1mediumzucchini, about 8 oz each, diced
2cupsspinach, chopped fresh, if frozen defrosted
2cupscooked small pasta such as ditalini or orzo, al dente (or gluten-free pasta)*
extra parmesan cheese for garnish, optional
Instructions
Puree beans with 1 cup of the broth in a blender.
- 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 1/4 cup pasta in each and top with extra parmesan cheese if desired.
Last Step:
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