Minestrone Soup
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Minestrone is Italy's answer to the everything-in-the-fridge dinner — a hearty, vegetable-packed soup that is infinitely adaptable and endlessly satisfying. This version layers diced vegetables, cannellini beans, and small pasta in a tomato-herb broth that tastes like it's been simmering all afternoon. The secret weapon is a parmesan rind tossed in during cooking — it melts into the broth and adds a deep, savory richness.
Ingredients
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained
- 1 small zucchini, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup small pasta (ditalini or small shells)
- 2 cups baby spinach
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp dried thyme
- Parmesan rind (optional)
- Salt and pepper to taste
- Parmesan cheese and fresh basil for serving
Instructions
- Heat olive oil in large pot over medium heat
- Add onion, carrots, and celery; cook 6 minutes until softened
- Add garlic and Italian seasoning; cook 1 minute
- Add diced tomatoes, broth, and parmesan rind if using
- Bring to boil and add zucchini and beans; cook 5 minutes
- Add pasta and cook 8-10 minutes until al dente
- Stir in spinach and cook until wilted, about 2 minutes
- Remove parmesan rind; season with salt and pepper
- Serve with grated parmesan and fresh basil
Notes
Add the pasta at the end to prevent it from getting mushy. A parmesan rind is optional but makes a remarkable difference — save them in the freezer whenever you finish a wedge.
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