Description
This hearty Minestrone Soup features tender pasta, creamy cannellini beans, and a vibrant mix of fresh vegetables simmered in a rich tomato and vegetable broth. It's a cozy, flavorful vegetarian dish perfect for any meal.
Ingredients
Scale
Vegetables and Base
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (peeled and cut into rounds)
- 2 celery ribs (finely sliced)
- 2 cloves garlic (minced)
- 1 cup green beans (trimmed and roughly chopped)
- 28 ounces diced tomatoes (canned)
- 4 cups vegetable broth
- 2 cups kale (roughly chopped)
Beans and Pasta
- 15 ounces cannellini beans (canned, rinsed and drained)
- 3/4 cup small pasta (such as elbow macaroni or ditalini)
Seasoning and Garnish
- Salt and pepper (to taste)
- Fresh basil (to garnish)
- 1/2 cup shaved parmesan (to garnish)
Instructions
- Heat and sauté the vegetables: Add the olive oil to a large pot over low heat. When hot, add the onion, carrots, and celery. Cook gently for 10 minutes until the vegetables are soft and fragrant.
- Add garlic and green beans: Stir in the minced garlic and chopped green beans, cooking for an additional 4 minutes to soften and release their flavors.
- Add tomatoes and broth: Pour in the canned diced tomatoes along with their juices and the vegetable broth. Bring the mixture to a gentle simmer and cook for 20 minutes or until the vegetables are tender.
- Add beans, kale, and pasta: Stir in the cannellini beans, chopped kale, and small pasta. Mix well and simmer for another 12 minutes or until the pasta is cooked al dente.
- Season the soup: Taste the soup and season with salt and pepper as desired to enhance the flavors.
- Garnish and serve: Ladle the soup into bowls and garnish each serving with fresh basil leaves and shaved parmesan cheese for a delightful finish.
Notes
- Use vegetable broth for a vegetarian option or chicken broth if preferred.
- The small pasta can be substituted with ditalini, small shells, or orzo depending on availability.
- Add more kale or other greens like spinach for extra nutrients.
- For a vegan version, omit parmesan or use a plant-based alternative.
- Feel free to add other vegetables like zucchini or potatoes for variety.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 6 mg
