Description
This hearty Minestrone Soup is the ultimate one-pot meal—filled with fresh vegetables, beans, pasta, and a flavorful broth. It’s easy to customize with what you have on hand, making it perfect for a cozy weeknight dinner. Healthy, comforting, and delicious!
Ingredients
Scale
- 2 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups chicken stock (or vegetable broth for vegetarian)
- 1 (14.5-oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 large russet potato, peeled and cubed (½-inch)
- 1½ tsp salt
- ½ tsp sugar
- 1 tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¾ cup small pasta (ditalini, shells, or elbow macaroni)
- 1 medium zucchini, diced
- ⅓ cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- 2 tbsp fresh basil, chopped (optional)
Instructions
- Sauté the vegetables: Heat the butter and 2 tbsp olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened (6-8 minutes). Stir in garlic and cook for 1 minute until fragrant.
- Build the broth: Pour in chicken stock, then add tomatoes, tomato paste, beans, potatoes, salt, sugar, thyme, oregano, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Purée for creaminess: Scoop out 1 cup of beans, veggies, and broth, and blend until smooth. Set aside.
- Cook the pasta & zucchini: Add pasta and zucchini to the pot. Bring back to a boil, then reduce heat and cook, stirring occasionally, until pasta is al dente and zucchini is tender (about 15 minutes).
- Finish the soup: Stir in the purée, remaining 1 tbsp olive oil, cheese, and basil (if using). Taste and adjust seasoning as needed.
- Serve warm, topped with extra cheese. Enjoy!
Notes
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Feel free to substitute the pasta with gluten-free pasta to make it gluten-free.
- You can also add any extra vegetables you have on hand for customization.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg