Minestrone
A hearty Italian vegetable soup with beans, small pasta, tomatoes and greens, finished with Parmesan and a drizzle of olive oil.
- Servings
- 6
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
Ingredients
Equipment
- Large pot or Dutch oven
Instructions
Heat 2 tbsp of the oil in the pot over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until softened, 8–10 minutes. Add the garlic and cook for 1 minute.
Stir in the zucchini, tomatoes, broth, oregano and salt. Bring to a boil, then lower the heat and simmer, partly covered, for 15 minutes.
Add the beans and pasta and simmer, stirring now and then, until the pasta is tender, 10–12 minutes.
Stir in the kale and cook until wilted, 2–3 minutes. Taste for salt. If the soup is very thick, add a splash of water.
Ladle into bowls and top with the cheese and a drizzle of the remaining olive oil.
Notes
- The pasta keeps absorbing broth. If you plan to have leftovers, cook the pasta separately and add it to each bowl.
- Keeps in the fridge for 4 days. Freeze without the pasta for up to 3 months.
My notes
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Nutrition estimate
- Calories
- 240
- Protein
- 10 g
- Carbs
- 28 g
- Fat
- 10 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
