Description
Hearty minestrone soup delivers a rustic Italian comfort packed with vegetables, beans, and pasta in a rich tomato broth. Nourishing ingredients blend seamlessly, offering you a warm culinary embrace that satisfies and delights with each spoonful.
Ingredients
Scale
Vegetables:
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 medium zucchini, diced
- 1 small onion, chopped
- 1 cup fresh or frozen green beans
- 4 cloves garlic, minced
Tomatoes and Beans:
- 28 ounces (794 grams) diced tomatoes
- 14 ounces (397 grams) cannellini beans, rinsed and drained
- 6 cups (1.4 liters) vegetable broth
Herbs, Spices, and Pasta:
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup (240 grams) elbow macaroni
- Salt and black pepper, to taste
- Parmesan cheese, for garnish
- Fresh basil, for garnish
Instructions
- Warm olive oil in a spacious cooking vessel over medium-high temperature, gently sautéing aromatic onions and garlic until translucent and fragrant.
- Introduce chopped carrots, crisp celery, tender zucchini, and vibrant green beans into the pot, allowing vegetables to soften and release their natural flavors for approximately 5 minutes.
- Pour in diced tomatoes and rich vegetable broth, creating a robust liquid base for the soup.
- Incorporate protein-packed cannellini beans and a harmonious blend of dried herbs – basil, oregano, and thyme – then reduce heat and let the mixture simmer gently for 20 minutes to develop deep, complex flavors.
- Carefully add macaroni pasta and continue cooking until noodles reach perfect al dente texture, typically 8-10 minutes.
- Elevate the soup’s taste profile by seasoning with sea salt and freshly cracked black pepper, adjusting to personal preference.
- Ladle the steaming soup into warm bowls, garnishing with freshly grated Parmesan cheese and delicate basil leaves for an elegant finishing touch.
Notes
- Boost vegetable nutrition by adding extra seasonal veggies like spinach, kale, or butternut squash for varied textures and flavor profiles.
- Swap macaroni with gluten-free pasta or quinoa to make the soup celiac-friendly and increase protein content.
- Control sodium levels by using low-sodium vegetable broth and reducing added salt, ideal for heart-healthy diets.
- Enhance soup’s richness by roasting vegetables before adding them to the pot, which deepens the overall flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 103 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg