Description
This hearty Minestrone Soup features tender pasta, creamy cannellini beans, and a medley of fresh vegetables simmered in a rich tomato and vegetable broth. It's a cozy, satisfying vegetarian dish perfect for a nourishing meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (peeled and cut into rounds)
- 2 celery ribs (finely sliced)
- 2 cloves garlic (minced)
- 1 cup green beans (trimmed and roughly chopped)
- 2 cups kale (roughly chopped)
Broth and Beans
- 28 ounce diced tomatoes (canned)
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, rinsed and drained)
Pasta and Seasonings
- 3/4 cup small pasta (such as elbow macaroni or ditalini)
- salt and pepper (to taste)
- fresh basil (to garnish)
- 1/2 cup shaved parmesan (to garnish)
Instructions
- Cook vegetables: Add the olive oil to a large pot set over low heat. When it's hot, add the onion, carrots, and celery. Cook gently for 10 minutes until soft and fragrant.
- Add garlic and beans: Stir in the minced garlic and chopped green beans, cooking for an additional 3 to 4 minutes to release their flavors.
- Simmer broth: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer and allow it to bubble gently for about 20 minutes or until the vegetables are tender.
- Add beans, kale, and pasta: Stir in the cannellini beans, kale, and pasta. Combine well and continue to simmer for 10 to 12 minutes until the pasta is cooked and the kale is tender.
- Season and garnish: Taste the soup and season with salt and pepper as desired. Ladle the soup into bowls and garnish with fresh basil leaves and shaved parmesan cheese before serving.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be an alternative for non-vegetarian diets.
- Small pasta shapes like ditalini or elbow macaroni work best to ensure even cooking and easy eating.
- For a gluten-free variation, substitute the pasta with gluten-free pasta or omit it entirely.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
- Adjust salt levels depending on the sodium content of your broth and canned tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 6 mg
