Description
Hearty minestrone soup brings Italian countryside comfort to your kitchen, blending seasonal vegetables and rich broth. Warm, nourishing spoonfuls connect you with traditional Mediterranean cooking traditions that celebrate simple, wholesome ingredients.
Ingredients
Scale
Main Vegetables:
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 large russet potato, peeled and cubed (1/2-inch)
Protein and Liquid Base:
- 6 cups (1.4 liters) chicken stock (or vegetable broth for vegetarian)
- 1 (15-ounce/425 grams) can cannellini beans, drained and rinsed
- 1 (14.5-ounce/411 grams) can diced tomatoes
- 2 tablespoons tomato paste
Seasonings and Finishing Ingredients:
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1.5 teaspoons salt
- 0.5 teaspoons sugar
- 1 teaspoon dried thyme
- 0.5 teaspoons dried oregano
- 0.25 teaspoons black pepper
- 0.75 cup small pasta (ditalini, shells, or elbow macaroni)
- 0.33 cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- 2 tablespoons fresh basil, chopped (optional)
Instructions
- In a spacious Dutch oven, melt butter with olive oil over medium heat. Sauté onions, celery, and carrots until they soften and become translucent, approximately 6-7 minutes. Add minced garlic and cook for an additional minute until aromatic.
- Introduce chicken stock into the pot, then incorporate tomatoes, tomato paste, beans, potatoes, and seasonings including salt, sugar, thyme, oregano, and pepper. Elevate to a boil, then reduce temperature, cover, and allow to simmer for 20 minutes.
- Extract one cup of the soup mixture, blending until completely smooth to create a creamy texture that will enrich the overall consistency.
- Introduce pasta and zucchini into the simmering liquid. Return to a gentle boil, then lower heat and cook approximately 12-15 minutes, stirring periodically until pasta reaches al dente and zucchini becomes tender.
- Fold the previously blended puree back into the soup. Drizzle remaining olive oil, sprinkle cheese, and garnish with fresh basil. Taste and calibrate seasonings as needed.
- Ladle into warm bowls, offering additional cheese as an optional topping. Serve immediately while steaming hot.
Notes
- Customize the soup by swapping out vegetables based on seasonal availability or personal preference.
- Keep the soup’s texture varied by not over-blending the bean and vegetable mixture.
- Use vegetable stock instead of chicken stock to make the recipe vegetarian-friendly.
- Add protein like cooked chicken or Italian sausage for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 184 kcal
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg