How to Make Minestrone Soup
Minestrone is a bean and pasta-based Italian vegetable soup. This recipe is made with vegetable broth to make it completely meatless.
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
- 1 cup onion, chopped
- 1 oz chopped garlic
- 1 celery stalk, chopped
- 1 teaspoon fresh oregano
- 1 (15-ounce) can white cannellini beans, drained
- 1 (28-ounce) can diced tomatoes
- 2 carrots, peeled and chopped
- 2 bay leaves
- 2 leaf sage
- Salt and ground black pepper
- 2 cups cooked ditalini pasta
- 1 medium zucchine
- 3 oz sweet peas (can or frozen)
- 3 oz corn (can or frozen)
- 3 oz broccoli chopped
- 3 cups reduced-sodium vegetable or chicken broth
- 2 cups coarsely chopped fresh or frozen spinach, defrosted
- 4 tablespoons grated Romano cheese
Directions
The "trinity," onions, celery, and carrots, all finely chopped, should be browned in oil for a few minutes. Incorporate the sage, oregano, and bay leaves.
Cook for a few minutes longer with the garlic, salt, and pepper before adding the beans, vegetables, and liquid.
Increase the heat to high and add the tomato and stock; simmer for 15 minutes before adding the ditalini pasta. Reduce the heat to medium-low and follow the package directions for cooking!
Ladle the soup into bowls and top with a generous amount of grated cheese. and finish with a drizzle of extra virgin olive oil.
Enjoy!