Minestrone Soup Recipe

Ingredients

• 2 tablespoons Olive Oil (extra-virgin, for sautéing)
• 1 large Onion (peeled and diced)
• 2 medium Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 1 medium Zucchini (cut into half‑moon pieces)
• 1 cup Green Beans (trimmed and cut into 1‑inch pieces)
• 1 can Canned Diced Tomatoes (14‑oz, no‑salt added)
• 6 cups Vegetable Broth (low‑sodium)
• 1 can Cannellini Beans (15‑oz, drained and rinsed)
• 1/2 cup Ditalini Pasta (uncooked)
• 2 cups Kale (stems removed, leaves chopped)
• 1 teaspoon Dried Oregano
• 1/4 cup Fresh Basil (chopped)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1/4 cup Parmesan Cheese (freshly grated, optional for serving)
• 4 slices Sourdough Bread (to serve on the side, toasted if desired)

Instructions

1. Prepare Vegetables

   Dice the onion, carrot, and celery; mince the garlic; cut the zucchini into half‑moon pieces; trim and cut green beans; remove stems and chop kale.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in the large soup pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add minced garlic and cook 1 minute more.

   Time: PT6M

   Temperature: medium heat

3. Add Zucchini and Green Beans

   Stir in the zucchini and green beans. Sauté for 3 minutes until they start to soften.

   Time: PT3M

   Temperature: medium heat

4. Introduce Tomatoes and Broth

   Pour in the canned diced tomatoes (with juices) and vegetable broth. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high heat

5. Simmer with Beans and Pasta

   Add the drained cannellini beans and uncooked ditalini pasta. Reduce heat to a low simmer and cook, uncovered, for 15 minutes, stirring occasionally, until the pasta is al dente.

   Time: PT15M

   Temperature: low simmer

6. Finish with Kale and Herbs

   Stir in the chopped kale, dried oregano, and fresh basil. Cook for another 5 minutes until the kale wilts.

   Time: PT5M

   Temperature: low simmer

7. Season and Serve

   Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, sprinkle with grated Parmesan if desired, and serve with a slice of sourdough bread.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

38 g

Fat

7 g

Fiber

8 g