Description
A hearty and comforting Minestrone Soup loaded with fresh vegetables, cannellini beans, pasta, and kale simmered in a rich tomato broth, finished with fresh basil and shaved parmesan.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 large carrots, peeled and cut into rounds
2 celery ribs, finely sliced
2 cloves garlic, minced
1 cup green beans, trimmed and roughly chopped
28 ounces canned diced tomatoes
4 cups vegetable broth
15 ounces canned cannellini beans, rinsed and drained
2 cups kale, roughly chopped
¾ cup small pasta (elbow macaroni or ditalini)
Salt and pepper to taste
Fresh basil, for garnish
½ cup shaved parmesan, for garnish
Instructions
- Heat olive oil in a large pot over low heat. Add onion, carrots, and celery. Cook gently for 10 minutes until soft.
- Add garlic and green beans, cooking for 3-4 minutes more.
- Pour in diced tomatoes and vegetable broth, bring to a simmer. Let cook gently for about 20 minutes until vegetables are tender.
- Add cannellini beans, kale, and pasta. Stir to combine, then simmer for 10-12 minutes until pasta is cooked.
- Season with salt and pepper to taste.
- Garnish with fresh basil and shaved parmesan before serving.
Notes
Add zucchini or courgette with or instead of green beans.
Add potatoes for a heartier soup.
Stir in peas or corn near the end for sweetness and color.
Substitute kale with spinach or Swiss chard.
Use broken spaghetti or orzo pasta instead of macaroni or ditalini.
Add a parmesan rind to the broth for richer flavor.
Cook pasta separately if storing leftovers to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: Approx. 4-5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg
