Authentic Italian Minestrone Soup
A hearty and flavorful Italian vegetable soup packed with fresh ingredients and comforting flavors.
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
- 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
- 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
- Dice the onion, carrots, and celery; mince the garlic; peel and cube the potatoes.
- Blend half of the drained cannellini beans with some vegetable broth until smooth.
- In a large pot, sauté onion, celery, and carrots in olive oil with salt for 4-5 minutes; add garlic last minute.
- Add broth, tomatoes, tomato paste, potatoes, beans, herbs, pepper flakes, salt, and Parmesan rind; simmer 25-30 minutes.
- Stir in pasta; cook 10 minutes; add greens and cook until wilted. Remove herbs and serve hot.
Notes
Adjust seasoning to taste and enjoy with extra Parmesan and fresh basil.