Description
This hearty Minestrone Soup features tender pasta, creamy cannellini beans, and a medley of fresh vegetables simmered in a rich tomato broth, making it a perfect cozy vegetarian dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (peeled and cut into rounds)
- 2 celery ribs (finely sliced)
- 2 cloves garlic (minced)
- 1 cup green beans (trimmed and roughly chopped)
- 2 cups kale (roughly chopped)
Liquids and Canned Goods
- 28 ounce diced tomatoes (canned)
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, rinsed and drained)
Pasta and Seasonings
- 3/4 cup small pasta (such as elbow macaroni or ditalini)
- salt and pepper (to taste)
Garnish
- fresh basil (to garnish)
- 1/2 cup shaved parmesan (to garnish)
Instructions
- Heat and soften aromatics: Add the olive oil to a large pot set over low heat. When hot, add the onion, carrots, and celery. Cook gently for 10 minutes until the vegetables are soft.
- Add garlic and green beans: Stir in the minced garlic and green beans, cooking for 3 to 4 minutes until fragrant and slightly tender.
- Simmer vegetables: Pour in the diced tomatoes and vegetable broth, then bring the soup to a gentle simmer. Let it bubble gently for about 20 minutes or until the vegetables are tender.
- Add beans, kale, and pasta: Stir in the cannellini beans, chopped kale, and pasta. Combine well and continue to simmer for 12 minutes until the pasta is cooked through.
- Season the soup: Taste and season with salt and pepper to your preference.
- Garnish and serve: Ladle soup into bowls and garnish each serving with fresh basil and shaved parmesan cheese before serving.
Notes
- Use small pasta shapes like elbow macaroni or ditalini for ideal texture and even cooking.
- Rinse canned beans well to reduce sodium content.
- If you prefer a thicker soup, cook uncovered to reduce broth slightly.
- Leftover soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
- For a vegan version, omit the parmesan garnish or use a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 6 mg
