Authentic Italian Minestrone Soup
A hearty and flavorful Italian vegetable soup packed with fresh ingredients and comforting flavors, perfect for a wholesome meal.
Ingredients
Vegetables
- 30 ml olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 stalks celery finely diced
- 2-3 medium carrots peeled and diced
- 1-2 medium Yukon Gold potatoes peeled and cubed into 2.5 cm pieces
- 794 g fire-roasted diced tomatoes
- 30 ml tomato paste
- 1.4 liters vegetable broth
- 2 x 425 g cannellini beans drained and rinsed
- 1 piece Parmesan cheese rind approximately 5 cm / 2 inches
- 100-150 g small dried pasta such as ditalini or small shells
- 150 g chopped fresh kale or spinach
- 15 ml fresh basil chopped (or 5 ml dried basil)
- 10 ml fresh oregano chopped (or 5 ml dried oregano)
- 1 piece fresh rosemary sprig
- Pinch red pepper flakes
- 2.5 ml black pepper freshly ground
- 2.5 ml sea salt plus more to taste
Instructions
- Peel and dice vegetables; prepare the cannellini beans by blending half with some broth until smooth.
- In a large pot, sauté onion, celery, and carrots with salt for 4-5 minutes. Add garlic in the last minute.
- Add broth, tomatoes, tomato paste, potatoes, beans, herbs, pepper, salt, and Parmesan rind. Simmer for 25-30 minutes until potatoes are tender.
- Add pasta and cook for 10 minutes. Stir in greens and cook until wilted. Remove herbs and serve hot.
Notes
Adjust seasoning to taste and enjoy with extra Parmesan and fresh basil.