Description
Minestrone soup is a cozy Italian vegetable soup simmered in a tomato-rich broth with white beans and small pasta. It’s hearty yet light, easy to adapt with seasonal produce, and perfect for meal prep and leftovers.
Ingredients
Scale
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves
- 1 zucchini, cut into small dice
- 1 celery stalk, cut into small dice
- 1 carrot, cut into small dice
- 1 potato, diced
- 1 handful peas
- 3 tomatoes, peeled and crushed
- 1/2 tbsp tomato paste
- 150 g white beans, soaked overnight in water, or canned (like I use)
- 1 litre chicken stock
- 1 glass of pasta
- Salt (pepper)
- 2 tbsp Parmesan, freshly grated (for topping)
- Dried basil powder
Instructions
- Heat the olive oil in a heavy-bottomed pot, add the onion, and cook over low heat for 5 minutes, stirring occasionally, until softened.
- Add the crushed garlic, zucchini, celery, carrot, tomatoes, and peas.
- Cover and cook for about 10 minutes, stirring from time to time.
- Drain the soaked beans, rinse, and add them to the pot.
- Add the stock, cover, and let it simmer; add the diced potatoes.
- When the vegetables are tender, add the pasta and cook uncovered for 8 to 10 minutes, until the pasta is al dente. Season with salt and pepper to taste.
- Serve with grated Parmesan and a little basil on top.
- Prep Time: 20 min
- Cook Time: 1 hour
- Category: soup
- Cuisine: Italian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal