Let's Make My Mom's Minestrone

Ingredients

• 2 cloves Garlic (minced)
• 3 tablespoons Olive Oil (extra‑virgin, divided (2 tbsp for sauté, 1 tsp for finishing drizzle))
• 2 medium Carrots (peeled and diced)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (freshly ground, plus extra for garnish)
• 2 tablespoons Fresh Parsley (chopped)
• 8 ounces Green Beans (trimmed and cut into 1‑inch pieces)
• 2 medium Potatoes (peeled and diced)
• 1 cup Baby Peas (frozen, no need to thaw)
• 4 cups Chicken Stock (store‑bought or homemade, low‑sodium preferred)
• 1 can Crushed Tomatoes (28 oz, no added herbs)
• 1 can Cannellini Beans (15 oz, drained and rinsed)
• 1 cup Zitalini Pasta (dry measure, about 2 oz)

Instructions

1. Prepare Vegetables

   Peel and mince the garlic. Peel and dice the carrots, onion, and potatoes. Dice the celery, trim and cut the green beans into 1‑inch pieces, and measure out the frozen baby peas.

   Time: PT15M

2. Sauté Garlic

   Heat 2 Tbsp olive oil in the large soup pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.

   Time: PT2M

   Temperature: Medium

3. Sweat the Mirepoix

   Add the diced carrots, onion, and celery to the pot. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften and the onions turn translucent.

   Time: PT5M

   Temperature: Medium

4. Season

   Stir in 1 tsp salt, ½ tsp black pepper, and 2 Tbsp chopped parsley. Mix well.

   Time: PT1M

5. Add Remaining Vegetables

   Add the green beans, diced potatoes, and frozen baby peas to the pot. Stir to combine.

   Time: PT2M

6. Add Liquids and Beans

   Pour in the chicken stock, crushed tomatoes, and drained cannellini beans. Give everything a good stir.

   Time: PT2M

7. Simmer the Soup

   Increase heat to bring the soup to a gentle boil, then reduce to a simmer. Cover and let it cook for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Medium

8. Cook the Pasta

   Uncover the pot, add the dry zitalini pasta, and continue to simmer uncovered until the pasta is al dente, about 8 minutes.

   Time: PT8M

   Temperature: Medium

9. Finish and Serve

   Turn off the heat. Drizzle the remaining 1 tsp olive oil over the soup, add a final pinch of black pepper, and ladle into bowls.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

18 g

Carbohydrates

92 g

Fat

12 g

Fiber

15 g