Classic Minestrone Soup
315kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter 14 g
- 1 white onion diced
- 1 carrot diced (~100 g / 3.5 oz)
- 2 small celery sticks diced (~80 g / 2.8 oz)
- 5 sun-dried tomatoes diced (~30 g / 1 oz)
- 2 garlic cloves diced
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
- 1 bay leaf
- 1 400 g canned diced tomatoes 14 oz
- 1 400 g canned cannellini beans 14 oz
- 1 400 g canned kidney beans 14 oz
- 1 liter vegetable stock 4 ¼ cups
- 100 g green beans chopped (3.5 oz)
- 1 zucchini diced (~200 g / 7 oz)
- 200 g ditalini pasta 7 oz
- 100 g spinach diced (3.5 oz)
Toppings
- 10 g basil shredded (⅓ oz)
- 20 g hard cheese ⅔ oz
Method
- Heat the oil and butter in a large pan, and add the sofrito of diced onion, carrot, and celery. Saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, seasonings, and sun-dried tomatoes, and cook for another 2-3 minutes.
- Add the diced tomatoes, vegetable stock, beans, green beans, and zucchini. Stir everything together, season to taste with salt and pepper, then leave the soup to simmer for 20 - 25 minutes.
- Stir in the pasta and allow to cook for another 8-9 minutes or until the pasta is al dente. (You could also cook the pasta separately and add it to the soup at the end).
- Stir through the spinach until wilted (1-2 minutes), then serve up the soup with the hard cheese, basil, and extra-virgin olive oil.
Nutrition
Serving1gCalories315kcalCarbohydrates50gProtein16gFat7gSaturated Fat3gPolyunsaturated Fat4gCholesterol8mgSodium1045mgFiber11gSugar9g
Notes
If you’re meal prepping this minestrone recipe, I would recommend cooking the pasta separately and adding it to the pasta when serving. This is because the pasta continues to cook in the heat of the soup and can turn overdone and mushy if you cook it in the soup and save for later!