Minestrone Soup
A hearty Italian soup filled with vegetables, beans, and pasta, perfect for any season.
Ingredients
Base Ingredients
- 1/4 cup extra virgin olive oil For sautéing the vegetables
- 2 cups chopped carrots Approximately 3 large or 6 small carrots
- 1/2 cup chopped onion Finely chopped for flavor
- 2 tablespoons finely chopped garlic cloves Adds aroma and depth
- 3 stalks chopped celery For additional flavor
- 1 bulb fennel, trimmed and chopped (optional) Adds a unique flavor
- 1 tablespoon tomato paste Enhances the soup's flavor
- 1 14-ounce can chopped tomatoes For a rich broth
- 2 15-ounce cans kidney or cannellini beans, drained Adds protein and fiber
- 1 bay leaf For flavor infusion
- Kosher salt and freshly ground black pepper To taste
Vegetables and Pasta
- 1/2 pound green beans, cut into 2-inch pieces For color and crunch
- 1 1/2 cups small dried pasta (elbows, shells, or ditalini) To make it hearty
- 2 cups dark leafy greens (spinach, chard, or kale), roughly chopped For nutrients and color
Optional Toppings
- Grated Pecorino or Parmesan cheese Optional garnish
Instructions
Preparation
- Heat the olive oil in a large soup pot over medium heat.
- Add chopped carrots, onions, garlic, celery, and optional fennel. Sauté for about 8 to 10 minutes, stirring frequently.
- Incorporate the tomato paste and cook for an additional 2 minutes.
Cooking
- Stir in canned tomatoes, beans, bay leaf, and season with salt and pepper.
- Bring to a gentle boil, then lower heat and let it simmer for 15 minutes.
- Add pasta and green beans, stir, and simmer uncovered for another 10 to 12 minutes.
- Adjust seasoning and remove bay leaf.
Final Touch
- Stir in chopped leafy greens and let them wilt for 2 to 3 minutes.
- Ladle into bowls and top with grated cheese if desired.
Notes
For a vegan version, skip the cheese or use a plant-based alternative. Properly stored, minestrone soup can last up to four days in the refrigerator or three months in the freezer.