Classic Minestrone Soup
This easy and healthy minestrone soup is loaded with vegetables, beans, and pasta. This stovetop version tastes the best when served with a crusty Italian loaf to soak up the flavorful broth. You can’t beat a homemade Italian soup!
Servings: 12 cups
Calories: 210kcal
Ingredients
- 2 ½ tablespoons olive oil reserve ½ tablespoon for the pasta
- 1 ¾ cup yellow onion chopped
- ¾ cup carrots chopped
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 2 bay leaves
- 4 ¾ teaspoons dried basil leaves
- 4 ½ teaspoons dried thyme leaves
- 4 ½ teaspoons dried oregano leaves
- 3 teaspoon sea salt
- 2 ½ teaspoon freshly ground black pepper
- 1 ½ teaspoon fennel seeds
- 3 ½ cups fresh zucchini chopped
- 28 ounce can crushed tomatoes no salt added
- 28 ounce can petite diced tomatoes no salt added
- 6 cups low sodium chicken or vegetable broth
- 1 ounce Parmesan cheese rind chopped
- 15 ounce can Great Northern beans rinsed
- 2 cups kale (packed) chopped
- 1 cup ditalini pasta uncooked
For the Garnish
- ⅓ cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
- 1 lemon cut in half, then cut into wedges
Instructions
- Pour the olive oil into a large pot over medium high heat. Let it heat up for a minute, then add the onions, carrots, and celery. Mix well to coat in oil, then cook for 8 minutes, stirring occasionally. Add the garlic and cook until fragrant.
- Add the spices and the zucchini and cook for 4 minutes, stirring frequently.
- Pour in the canned tomatoes with their juices, the chicken broth, and the cheese rind, then bring it to a boil over medium heat. Turn the heat down to medium low and let the soup simmer 15 minutes with the lid askew, stirring occasionally.
- Add the rinsed beans and the kale. Mix well, and simmer for 20 minutes.
- While it is simmering, cook the pasta separately for about 10 minutes, until al dente. Drain and toss the pasta with ½ tablespoon of olive oil.
- Just before serving the soup, remove the two bay leaves. Taste and adjust seasonings to taste.
- To serve, add ¼ cup cooked pasta to the bottom of each bowl, then ladle 1 ½ cups on top. Stir and garnish with a sprinkle of grated Parmesan cheese, chopped parsley, and a grind of fresh black pepper. Give each guest a lemon wedge to squeeze on top. (Optional: Add a sprinkle of red pepper flakes or a dollop of pesto.) Serve hot with a crusty loaf of bread.
Notes
- Start it with a base of aromatics: onion, celery, and carrots.
- Cook the spices and zucchini for a few minutes before adding the tomatoes and broth.
- Use some fresh summer garden vegetables like zucchini or green beans.
- Cook the pasta separately and add it to the bottom of each bowl then ladle the soup on top otherwise the pasta will soak up the broth and the pasta will swell.
- Cube up the Parmesan rind and throw it in--it's our secret ingredient.
Nutrition
Calories: 210kcal | Carbohydrates: 36g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 489mg | Potassium: 803mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2948IU | Vitamin C: 36mg | Calcium: 157mg | Iron: 4mg
