Description
This classic Minestrone Soup offers a comforting and hearty meal, brimming with fresh vegetables, pasta, and beans in a rich, savory tomato broth. It’s an adaptable and nourishing dish that comes together quicker than you might expect, making it perfect for a weeknight dinner. The soup builds deep flavor with a classic Italian soffritto base, ensuring a satisfying taste in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4–5 cloves garlic, minced
- 6 cups vegetable broth
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup small pasta (e.g., ditalini, elbow macaroni)
- 2 cups chopped green cabbage or spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, for garnish (optional)
- Parmesan cheese, grated, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. This forms the essential soffritto base.
- Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it. Stir well to combine with the softened vegetables.
- Pour in the vegetable broth and diced tomatoes (undrained). Add the dried oregano and basil. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld and vegetables to tenderize.
- Stir in the rinsed cannellini beans and the small pasta. Continue to simmer for 8-10 minutes, or until the pasta is al dente. Ensure you stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add the chopped green cabbage or spinach to the pot. Cook for another 3-5 minutes, or until the greens are wilted and tender-crisp.
- Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed for optimal flavor.
- Ladle the hot minestrone soup into bowls. Garnish with fresh parsley or basil and a sprinkle of grated Parmesan cheese, if desired, before serving immediately.
Notes
- For a richer flavor, consider using homemade vegetable broth.
- If you prefer a thicker soup, you can mash a portion of the beans before adding them, or add a small amount of tomato paste with the aromatics.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- The pasta can absorb a lot of liquid over time. If making ahead or storing leftovers, cook the pasta separately and add it to individual servings to prevent it from getting mushy, or add extra broth when reheating.
- Explore other hearty Italian-inspired soups like this Tortellini Soup Recipe for more comforting meals.
Nutrition
- Array