Description
A hearty and flavorful Minestrone Soup packed with fresh vegetables, beans, and pasta, perfect for a comforting meal.
Ingredients
2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
2 cloves garlic (minced)
1 cup Yukon gold potatoes (1/2 inch-diced)
1 medium zucchini (1/2 inch-diced)
1/4 cup tomato paste
1 teaspoon thyme (roughly chopped)
1/2 teaspoon dried oregano
6 cups vegetable broth
15 ounces can diced tomatoes (undrained)
1 cup water
2 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup dry ditalini pasta
15 ounces canned kidney beans (drained and rinsed)
2 cups chopped kale (or spinach)
2 tablespoons unsalted butter
Fresh chopped parsley for serving (optional)
Grated parmesan for serving (optional)
Dutch oven bread for serving (optional)
Instructions
- In a Dutch oven, heat olive oil over medium heat. Add diced onion, carrot, and celery; sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, zucchini, tomato paste, thyme, oregano, vegetable broth, diced tomatoes, and water to the pot. Mix well.
- Add bay leaves, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Stir in the ditalini pasta and cook for an additional 10 minutes until pasta is al dente.
- Add kidney beans and kale (or spinach) and cook until greens are wilted. Stir in butter until melted.
- Remove bay leaves before serving. Serve hot, garnished with fresh parsley and grated parmesan if desired.
Notes
Feel free to customize the vegetables based on what’s in season. This soup freezes well for future meals.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Protein: 3g
Keywords: Minestrone Soup, vegetable soup, healthy soup, Italian soup, comfort food