Classic Italian Minestrone Soup With Pasta

Minestrone soup, the quintessential Italian comfort food! This hearty, one-pot wonder is a flavorful medley of vegetables, beans, and pasta, all simmered together in a rich tomato broth. A classic for a reason, this minestrone is a satisfying, soul-warming meal that’s perfect for any time of year.

Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 can (6 oz) diced tomatoes
• 1 cup small pasta shapes (such as elbow macaroni, ditalini, or small shells)
• 2 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese, plus more for serving (optional)
• Fresh parsley, chopped, for serving (optional)

Instructions

In a large pot or Dutch oven, sauté the chopped onion, garlic, carrot, and celery in a little bit of oil over medium heat until the vegetables are tender, about 10-12 minutes.

Add the crushed tomatoes, red kidney beans, cannellini beans, tomato paste, diced tomatoes, vegetable broth, dried basil, dried oregano, and bay leaf to the pot.

Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.

Add the small pasta shapes to the pot and continue to simmer for another 10-12 minutes, or until the pasta is al dente.

Remove the bay leaf and serve the minestrone hot, topped with grated Parmesan cheese and chopped parsley if desired.

Notes

You can use other types of beans, such as Great Northern or pinto beans, if you can’t find cannellini beans. If using salted vegetable broth, reduce or omit adding salt to taste.

You can also add other vegetables, such as diced zucchini, sliced mushrooms, or chopped spinach, to the pot along with the onion, garlic, carrot, and celery.

For a creamier soup, add 1/4 cup of heavy cream or half-and-half towards the end of the simmering time. Feel free to customize the recipe to your taste by adding other herbs or spices, such as dried thyme or red pepper flakes.

You can make the soup ahead of time and refrigerate or freeze it for later use.

Simply reheat and serve. Leftover minestrone makes a great lunch or dinner the next day.

Nutrional Value

• Calories: 440
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 5mg
• Sodium: 450mg
• Total Carbohydrates: 72g
• Dietary Fiber: 10g
• Sugars: 12g
• Protein: 22g