Classic Minestrone Soup

Classic Minestrone Soup

from bytheforkful.com
55 min
4 servings

This classic minestrone soup is known to be one of the staple meals of some of the longest-living people in the world in Sardinia. It's packed with goodness and very easy to throw together.

Ingredients

  • 10g basil, shredded (1/3 oz)
  • 20g hard cheese (2/3 oz)
  • 1 tbsp olive oil
  • 1 tbsp butter (14 g)
  • 1 white onion, diced
  • 1 carrot, diced (~100 g / 3.5 oz)
  • 2 small celery sticks, diced (~80 g / 2.8 oz)
  • 5 sun-dried tomatoes, diced (~30 g / 1 oz)
  • 2 garlic cloves, diced
  • 1 tsp oregano
  • 1 tsp basil
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 400g canned diced tomatoes (14 oz)
  • 1 400g canned cannellini beans (14 oz)
  • 1 400g canned kidney beans (14 oz)
  • 1 liter vegetable stock (4 1/4 cups)
  • 100g green beans, chopped (3.5 oz)
  • 1 zucchini, diced (~200 g / 7 oz)
  • 200g ditalini pasta (7 oz)
  • 100g spinach, diced (3.5 oz)

Directions

  1. 1

    Heat the oil and butter in a large pan, and add the sofrito of diced onion, carrot, and celery. Saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

  2. 2

    Add the garlic, seasonings, and sun-dried tomatoes, and cook for another 2-3 minutes.

  3. 3

    Add the diced tomatoes, vegetable stock, beans, green beans, and zucchini. Stir everything together, season to taste with salt and pepper, then leave the soup to simmer for 20 - 25 minutes.

  4. 4

    Stir in the pasta and allow to cook for another 8-9 minutes or until the pasta is al dente. (You could also cook the pasta separately and add it to the soup at the end).

  5. 5

    Stir through the spinach until wilted (1-2 minutes), then serve up the soup with the hard cheese, basil, and extra-virgin olive oil.