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Steaming bowl of hearty classic Italian minestrone soup with tender vegetables and pasta

Hearty Classic Italian Minestrone Soup

A deeply comforting, vibrant one-pot Italian minestrone soup simmered with garden vegetables, tender ditalini pasta, creamy cannellini beans, and rich tomato herb broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 generous bowls
Calories: 285
Ingredients Method Nutrition

Ingredients
  

Aromatic Soffritto Base
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced into 1/4-inch crescents
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
Garden Vegetables & Rich Broth
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 can (28 oz) whole peeled San Marzano tomatoes, crushed by hand
  • 6 cups rich vegetable broth or chicken bone broth (100% Halal)
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 can (15 oz) red kidney beans, rinsed and drained
  • 1 piece Parmesan cheese rind (secret umami enhancer)
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
Pasta, Greens & Garnish
  • 1 cup ditalini or small shell pasta
  • 2 cups fresh baby spinach or chopped Tuscan kale
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup fresh Italian parsley or basil, chopped for garnish

Method
 

Sauté the Aromatic Soffritto
  1. Heat extra virgin olive oil in a large 6-quart enameled Dutch oven or heavy soup pot over medium heat.
  2. Add the diced onion, sliced carrots, and celery. Sauté for 6 to 8 minutes until softened and fragrant.
  3. Stir in minced garlic, oregano, and dried basil. Cook for 60 seconds until aromatic, stirring constantly to prevent garlic browning.
Simmer the Rich Tomato Broth
  1. Add the hand-crushed tomatoes with their juices, vegetable broth, cannellini beans, kidney beans, zucchini, sea salt, black pepper, and the Parmesan cheese rind.
  2. Bring the soup to a lively boil, then reduce heat to medium-low. Cover partially with lid and simmer gently for 15 minutes to allow the flavors to marry deeply.
Cook Pasta & Finish with Greens
  1. Stir in the dry ditalini pasta. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until pasta is perfectly al dente and zucchini is tender.
  2. Remove and discard the softened Parmesan rind. Stir in baby spinach until wilted (about 2 minutes).
  3. Ladle piping hot minestrone into wide ceramic bowls, drizzle with extra virgin olive oil, shower with freshly grated Parmesan and chopped parsley, and serve immediately with crusty artisan bread!

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 46gProtein: 14gFat: 6gSaturated Fat: 1.5gCholesterol: 5mgSodium: 580mgPotassium: 790mgFiber: 9.5gSugar: 6gVitamin A: 3450IUVitamin C: 28mgCalcium: 160mgIron: 3.8mg

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