Minestrone Soup Recipe

Ingredients:

1 tablespoon olive oil

1 small yellow onion, diced

¾ cup carrots, diced

2 sticks celery, diced

4 cloves garlic, minced

4 tablespoons tomato paste

5 cups chicken broth, can sub vegetable broth

1 chicken bouillon cube

15 oz. crushed tomatoes

14.5 oz. diced tomatoes, undrained

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce, I use Frank’s hot sauce

1 bay leaf

15 oz. red kidney beans, drained

15 oz. can cannellini beans, drained

1 ½ cups zucchini, diced. About 8 oz.

1 cup green beans, fresh or frozen

3/4 cup ditalini pasta, see notes

Salt/pepper

Parmesan Cheese, grated. For serving.

Seasonings

1 teaspoon EACH: Dried parsley, oregano, basil, mustard powder

1 pinch red pepper flakes, optional

Instructions

Heat olive oil in a large (4.5 quart) soup pot over medium heat. Add the diced onions, carrots, and celery and soften for 5 minutes.

Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.

Add the chicken broth, bouillon, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Bring to a boil, then reduce to a simmer.

Add the red/white beans, zucchini, and green beans.

Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.

Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.

Remove the bay leaf. Ladle the soup over the pasta and serve with Parmesan cheese.

Pro Tips:

Cooking the Pasta: Cook the pasta separately and add it directly to serving bowls. This is crucial. Otherwise, the pasta becomes mushy and absorbs all of the broth (especially as it continues to sit in it). Al dente pasta with plentiful broth is key in a good minestrone!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This soup freezes very well, but be sure to leave out the pasta and boil fresh pasta for serving!

Crock Pot Method

Add everything to the crock pot except for the beans and zucchini.

Cook on low for 6-7 hours or high 3-4 hours.

Add the beans and zucchini and cook for 20 more minutes.

Boil pasta until al dente and add to serving bowls. Ladle the soup on top and serve with Parmesan cheese!

Nutrition Information:

Calories: 122kcal, Carbohydrates: 22g, Protein: 7g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 512mg, Potassium: 387mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1228IU, Vitamin C: 10mg, Calcium: 57mg, Iron: 2mg