Minestrone Soup
A hearty Italian vegetable and bean soup with pasta. Flexible and forgiving — use whatever vegetables you have. Comforting, healthy, and a full meal in a bowl.
60 min6 servings320 kcal / serving
by Culicious Kitchen
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 1 tbsp tomato paste
- 400 g canned chopped tomatoes
- 1.5 L vegetable stock
- 1 tsp dried Italian herbs
- 1 zucchini
- 400 g canned cannellini beans
- 100 g small pasta
- 80 g kale or spinach
- salt and pepper
- Parmesan
Method
- 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook gently until softened, about 8 minutes.
- 2
Add the garlic and tomato paste and cook, stirring, for 1-2 minutes to deepen the flavor.
- 3
Pour in the chopped tomatoes, stock, and dried herbs. Add 1 teaspoon salt and some pepper. Bring to a boil, then lower to a simmer.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.