About the Recipe
Minestrone is a flavorful and nutritious Italian soup made with a variety of vegetables, often including onions, carrots, celery, and tomatoes. It’s typically simmered in a vegetable or chicken broth and can include pasta or rice for added heartiness. This soup is known for its versatility, as it can be adapted to include whatever vegetables are in season or available in your kitchen. It’s a comforting dish that’s perfect for any time of the year and is often served with a sprinkle of grated Parmesan cheese on top.
Feel free to customize the soup with any other vegetables you have on hand, as minestrone is traditionally made to use up leftovers. If you’d like, you can also top it with grated Parmesan cheese for extra flavor. Buon appetito!
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion (diced)
4 cloves garlic (minced)
2 stalks celery (diced)
1 large carrot (diced)
1/3 pound green beans (trimmed and cut into 1/2-inch pieces)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 can (28 ounces) no-salt-added diced tomatoes
1 can (14 ounces) crushed tomatoes
6 cups low-sodium chicken broth
1 can (15 ounces) low-sodium kidney beans (drained and rinsed)
1 cup elbow pasta
1/3 cup finely grated Parmesan cheese
2 tablespoons fresh basil (chopped)
Preparation
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until they begin to soften.
Stir in the tomato paste and your choice of seasonal vegetables. Cook for a few minutes until the vegetables are well-coated with the tomato paste.
Add the garlic, oregano, and thyme, and cook for another minute until fragrant.
Pour in the diced tomatoes with their liquid, vegetable broth, water, salt, bay leaves, and red pepper flakes. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes.
In the last 10 minutes of cooking, add your choice of pasta or rice. Cook until the pasta is al dente or the rice is tender.
Remove the bay leaves, and finish the soup with the remaining 2 tablespoons of olive oil. Serve hot, and enjoy!