Description
A hearty and wholesome Minestrone Soup packed with tender pasta, creamy cannellini beans, fresh vegetables, and a rich tomato broth. This cozy vegetarian soup is perfect for a comforting meal.
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 Ingredients
- 28 ounce diced tomatoes (canned)
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, rinsed and drained)
Other Ingredients
- 3/4 cup small pasta (such as elbow macaroni or ditalini)
- salt and pepper (to taste)
- fresh basil (to garnish)
- 1/2 cup shaved parmesan (to garnish)
Instructions
- Heat the olive oil: Add the olive oil to a large pot set over low heat. When heated, add the diced onion, sliced carrots, and celery ribs. Cook gently for 10 minutes until the vegetables are soft.
- Sauté garlic and green beans: Add the minced garlic and chopped green beans to the pot and cook for 3-4 minutes, stirring occasionally.
- Add tomatoes and broth: Pour in the canned diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer and let it cook gently for about 20 minutes until the vegetables become tender.
- Add beans, kale, and pasta: Stir in the rinsed cannellini beans, chopped kale, and small pasta. Combine well and simmer for an additional 10-12 minutes or until the pasta is fully cooked.
- Season the soup: Taste the soup and adjust with salt and pepper to your preference.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh basil leaves and shaved parmesan cheese for added flavor and presentation.
Notes
- Use small-shaped pasta like ditalini or elbow macaroni to ensure it cooks evenly and fits nicely in a spoon.
- To make this soup vegan, omit the parmesan garnish or use a plant-based cheese alternative.
- For added protein, feel free to add cooked chicken or sausage if not keeping vegetarian.
- Leftovers store well and taste even better the next day as the flavors meld.
- You can substitute kale with spinach or Swiss chard based on preference.
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
