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Classic Italian minestrone soup is a colorful mix of vegetables, beans, fresh herbs, and ditalini pasta simmered in a savory tomato broth.

Prep Time    : 10 mins
Cook Time   : 25 mins
Total Time    : 35 mins

Servings      : 6

Calories       : 278 kcal


·         1 tablespoon olive oil, (15ml)
·         1 cup yellow onion, (150g) 1/2-inch dice
·         1 cup celery , (100g) 1/2-inch dice
·         1 cup carrots, (150g) 1/2-inch dice
·         1 cup zucchini, (127g) 1/2-inch dice
·         1 cup yellow squash, (114g) 1/2-inch dice
·         1 tablespoon minced garlic, (12g)
·         2 tablespoons tomato paste, (32g)
·         28 ounces diced tomatoes, canned with juice
·         4 cups unsalted vegetable stock, (960ml) plus more to thin out soup
·         1 teaspoon kosher salt, (10g)
·         2 sprigs rosemary
·         1 bay leaf
·         1 teaspoon chopped oregano, (1g) or 1/2 teaspoon dried
·         15 ounces red kidney beans, (425g) rinsed and drained
·         1 cup green beans, (124g) trimmed and cut to ½-inch pieces
·         black pepper, as needed for seasoning
·         1 cup dried pasta, (128g) ditalini
·         2 teaspoons chopped parsley, (3g)


1.   Heat a large dutch oven or stockpot over medium-high heat and then add in oil.
2. Once oil is hot add the onions, celery, and carrots, saute until lightly browned, 5 minutes.
3.   Add zucchini and yellow squash, saute for 2 minutes.
4.   Add garlic and saute for 30 seconds.
5.   Add tomato paste and saute for 30 seconds.
6.   Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, stir to combine.
7.   Turn the heat to medium and bring the liquid to a vigorous simmer.
8.  Add red kidney beans and pasta to the pot, cook until pasta is al dente, about 10 minutes.
9.   Add green beans to the pot and cook until tender and bright green, about 3 minutes.
10.Remove rosemary sprigs and add more vegetable broth as needed to thin out the soup, about 1 to 2 cups, warm before serving.
11.Taste soup and season with more salt and pepper as desired.
12.Garnish with parsley and serve hot.

  • MAKE IT GLUTEN-FREE: Use gluten-free pasta instead of wheat pasta.

Recipe from jessicagavin.com

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