Hearty Minestrone Soup (Printable Version)
Vibrant minestrone with tender pasta, creamy beans, kale, and fresh vegetables simmered in rich tomato broth.
# Ingredients:
→ Oils and Aromatics
01 -
30 ml olive oil
02 -
1 medium yellow onion, finely diced
03 -
2 cloves garlic, minced
→ Vegetables
04 -
2 large carrots, peeled and sliced into rounds
05 -
2 celery ribs, finely sliced
06 -
1 cup (125 g) green beans, trimmed and roughly chopped
07 -
28 oz (800 g) canned diced tomatoes
08 -
2 cups (60 g) kale, roughly chopped
→ Broth and Beans
09 -
960 ml vegetable broth
10 -
425 g canned cannellini beans, rinsed and drained
→ Pasta
11 -
135 g small pasta such as elbow macaroni or ditalini
→ Seasonings and Garnishes
12 -
Salt and freshly ground black pepper, to taste
13 -
Fresh basil leaves, for garnish
14 -
120 ml shaved parmesan cheese, for garnish
# Steps:
01 -
Heat olive oil over low heat in a large pot. Add onion, carrots, and celery, cooking gently for 10 minutes until softened.
02 -
Incorporate minced garlic and green beans, cooking for an additional 3 to 4 minutes.
03 -
Pour in diced tomatoes and vegetable broth. Bring to a gentle simmer and cook for about 20 minutes until vegetables are tender.
04 -
Stir in cannellini beans, kale, and pasta. Continue simmering for 10 to 12 minutes until pasta is al dente.
05 -
Season with salt and pepper to taste. Garnish with fresh basil and shaved parmesan before serving.
# Notes:
01 -
To prevent pasta from absorbing excess broth when storing leftovers, cook the pasta separately and add it when serving.
02 -
Variations include adding zucchini, potatoes, peas, corn, spinach, or substituting pasta types such as broken spaghetti or orzo. Adding a parmesan rind during simmering enriches the broth.
03 -
Refrigerated soup keeps for 3-4 days; freezing is possible for up to 3 months.