Minestrone Soup from Scratch
Classic minestrone soup is full of fresh vegetables, hearty white beans and pasta, making it a delicious and nutritious soup for dinner.
Servings: 4 quarts
Calories: 115kcal
Ingredients
- 1 cup dried white beans or 1 can white beans, drained and rinsed
- 1 tbsp. olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 stalks celery diced
- 3 carrots peeled and diced
- 8 cups vegetable broth or chicken stock
- 1 can diced tomatoes
- 2 medium zucchini diced
- 1 cup fresh green beans cut into bite-size pieces
- 1/2 cup frozen peas
- 1/2 cup elbow macaroni or ditalini pasta
- 1/2 cup Italian parsley chopped
- 1/4 cup fresh basil chopped
- 2 tsp. salt
- 1 tsp. pepper
Instructions
- If using dry beans - soak beans overnight with enough water to cover by 3 inches. Drain and rinse beans.
- In a large stock pot over medium heat, add olive oil and sweat onions, garlic, celery and carrots with 1 tsp salt. When vegetables have started to soften, about 6 - 8 minutes, add vegetable broth or chicken stock, beans, tomatoes and remaining salt and pepper. Simmer for 45 minutes.
- Add zucchini, fresh green beans, frozen peas and pasta. Cook another 5 - 10 minutes until vegetables are tender. Remove from heat.
- Add fresh herbs and stir to combine. Serve.
Notes
Chef's Tips:
If I have a piece of parmesan rind, this is a great use for it. Put the cheese rind in your pot of soup when you are simmering to let the parmesan rind flavor the soup. (not vegan) If you plan to freeze a portion of the soup, portion out what you plan to freeze before adding pasta to avoid mushy macaroni.Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 1312mg | Fiber: 5g | Sugar: 5g