This minestrone soup recipe is a vegetable soup with beans and small pasta. It is not chicken noodle soup or tomato basil soup.
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Minestrone Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Minestrone Soup. From Olivia.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves
- 1 can (15 ounces / 425g) diced tomatoes
- 4 cups (960ml) broth
- 1 can (15 ounces / 425g) cannellini beans, drained
- 1 zucchini, diced
- 1/2 cup (50g) small pasta
- 1 teaspoon salt
- A handful of parsley
Instructions
- Cook onion, carrots, and celery in the oil until softened. Add the garlic for 30 seconds.
- Add tomatoes and broth. Simmer 15 minutes.
- Add beans, zucchini, pasta, and salt. Simmer until the pasta is tender, about 10 minutes.
- Stir in parsley.
Notes
Add the pasta near the end. It drinks the broth if it sits all afternoon.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Vegetables
Dice them small so they finish with the pasta.
Beans
Cannellini or kidney. Drain the can.
Pasta
Ditalini or elbows. Spaghetti breaks into strings.
Salt
Broth is already salty. Taste before the last pinch.
Nutrition (estimated)
About 240 calories per serving. Estimate only, not a lab test.
FAQ
No pasta?
It is still minestrone. Add a handful more beans.
Greens?
A handful of spinach in the last 2 minutes.
Vegetarian?
Vegetable broth. There is no meat in the pot.
Leftovers?
The pasta swells. Add broth when you reheat.