Italian Minestrone Soup Recipe
Warm up on a cool day with this Italian Minestrone Soup recipe. It's packed with fresh vegetables and pasta, and everyone will love it!
Servings: 6 servings
Calories: 263kcal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups onion diced
- 1 cup carrots sliced
- 1/2 cup celery sliced
- 1 cup zucchini diced
- 1 cup potatoes peeled and diced
- 2 cans* diced tomatoes undrained
- 1/2 cup frozen peas
- 2 cups chopped kale
- 1 can* cannellini beans
- 1 cup ditalini
- 4 cloves garlic minced
- 1/4 cup tomato paste
- 1/2 tsp dried oregano
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 1/8 tsp red pepper flakes
- 2 tsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- shredded parmesan cheese for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is heated, add the onion, carrots, and celery to the pot. Cook for 3 minutes, stirring occasionally. Then, add the garlic and cook for 30 seconds.
- Next, add the tomato paste, oregano, and thyme to the pot and cook for 1 minute.
- Then, add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.
- After that, add the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
- Stir in the lemon juice, salt, and pepper.
- Finally, serve and garnish with parmesan cheese. Enjoy!
Video
Notes
*For the cans of tomatoes and beans I use the traditional 13.5 oz cans.
If you know you will have leftovers, I recommend boiling the pasta separately, adding it to individual portions when served, and then storing it separately from the soup. This prevents the pasta from absorbing all the liquid when stored in the refrigerator.
Store this Minestrone Soup in an airtight container in the refrigerator, where it will stay good for up to 1 week. To freeze, store it in a freezer-safe container for up to 1 month.
For reheating, gently warm the soup over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a little water or broth to reach your desired consistency. Reheat the pasta separately in boiling water for just a minute or two, then combine it with the heated soup to serve.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 646mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6156IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 2mg
