Teresa's Recipes
Hearty Minestrone Soup
Delve into the heart of Italy with this inviting and hearty minestrone soup, a true celebration of seasonal produce and rustic flavors. Each spoonful offers a comforting blend of vibrant vegetables, tender beans, and perfectly cooked ditalini pasta, all simmered in a savory broth. This dish not only nourishes the body but also warms the soul, making it perfect for family dinners or gatherings with friends. Traditionally rooted in the peasant cuisine of Italy, minestrone has evolved into countless regional variations, reflecting the bounty of local ingredients and culinary traditions. Enjoy this delightful soup on chilly evenings or as a starter that embodies the essence of Italian hospitality.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 1 medium, diced Zucchini
- 1 (14.5-ounce) can Canned diced tomatoes
- 6 cups Vegetable broth
- 1 (15-ounce) can, drained and rinsed Cannellini beans
- 1 (15-ounce) can, drained and rinsed Kidney beans
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 1 cup Ditalini pasta
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1/2 cup (for serving) Grated Parmesan cheese
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 220
- Fat: 5g
- Carbs: 36g
- Protein: 10g
- Sodium: 500mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender and aromatic.
- Stir in the diced zucchini, canned diced tomatoes (with their juices), vegetable broth, cannellini beans, kidney beans, green beans, dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer uncovered for 20 minutes, allowing the flavors to meld beautifully.
- While the soup simmers, cook the ditalini pasta according to package instructions in a separate pot. Drain and set aside.
- After 20 minutes, add the cooked ditalini pasta to the soup and stir to combine, heating through for an additional 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese before serving.
Tips
- For added depth of flavor, consider adding a parmesan rind to the soup while it simmers.
- Feel free to customize the vegetables based on what you have available or in season.
- If you prefer a heartier soup, add more beans or a variety of legumes.
- This soup freezes beautifully; store in airtight containers for up to 3 months.