The Best Minestrone Soup Recipe

The Best Minestrone Soup Recipe

from skinnytaste.com
80 min
8 servings

This is the best minestrone soup recipe, a hearty, vegetable-rich Italian soup made from scratch with plenty of fiber from the beans and vegetables. Perfect for serving with crusty bread.

Ingredients

  • 15 ounce can white beans (drained, rinsed (cannellini beans or navy beans))
  • 32 oz container reduced sodium chicken broth (or vegetable broth for vegan)
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves (minced)
  • 28 oz can petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt
  • fresh black pepper
  • 1 medium zucchini (about 8 oz each, diced)
  • 2 cups spinach (chopped fresh, if frozen defrosted)
  • 2 cups cooked small pasta such as ditalini or orzo (al dente (or gluten-free pasta)*)
  • extra parmesan cheese for garnish (optional)

Directions

  1. 1

    Puree beans with 1 cup of the broth in a blender.

  2. 2

    Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.

  3. 3

    Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind if using, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.

  4. 4

    Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

  5. 5

    Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.

  6. 6

    Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.