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Minestrone Soup

A comforting Italian soup filled with vibrant vegetables and flavorful broth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons tomato paste
Vegetables and Beans
  • 5 ounces fresh green beans, trimmed and chopped
  • 1 medium zucchini, chopped
  • 1 15 ounce can diced tomatoes
  • 2 15 ounce cans beans (navy beans, cannellini beans, or kidney beans), drained and rinsed
Broth and Seasoning
  • 8 cups chicken broth or vegetable broth
  • to taste fine sea salt and fresh ground black pepper
  • 1 to 2 ounces Parmesan Reggiano cheese rind adds flavor during cooking
Pasta and Greens
  • 5 ounces dried pasta (shells, ditalini, or elbows)
  • 4 ounces fresh spinach leaves, roughly chopped

Method
 

Cooking
  1. Heat the olive oil over medium low heat in a large pot.
  2. Add onions, carrots, and celery; cook until softened, about 5 minutes.
  3. Stir in garlic, rosemary, and tomato paste; cook for 1 minute.
  4. Add green beans, zucchini, diced tomatoes, and drained beans; stir to combine.
  5. Pour in broth and bring to a simmer; season with salt and pepper, and add cheese rind. Simmer for 10 minutes.
  6. Stir in pasta; cook until al dente, about 10 minutes.
  7. Turn off heat and stir in spinach; let wilt for 2 minutes.
  8. Remove cheese rind, adjust seasoning if needed, and serve topped with grated Parmigiano Reggiano.

Notes

For best results, use fresh, seasonal vegetables. Consider adding cooked chicken or sausage for extra protein.