Description
Hearty and comforting Minestrone Soup loaded with tender pasta, creamy cannellini beans, kale, carrots, green beans, and simmered in a rich tomato and vegetable broth. This vegetarian soup is perfect for a cozy dinner and garnished with fresh basil and shaved parmesan.
Ingredients
Scale
Soup Base
- 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)
Vegetables and Beans
- 1 cup green beans (trimmed and roughly chopped)
- 28 ounce diced tomatoes (canned)
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, rinsed and drained)
- 2 cups kale (roughly chopped)
Pasta and Seasoning
- 3/4 cup small pasta (such as elbow macaroni or ditalini)
- salt and pepper (to taste)
- fresh basil (to garnish)
- 1/2 cup shaved parmesan (to garnish)
Instructions
- Sauté Vegetables: Add the olive oil to a large pot set over low heat. When hot, add the diced onion, peeled carrot rounds, and sliced celery. Cook gently for 10 minutes until softened and fragrant.
- Add Garlic and Green Beans: Stir in the minced garlic and chopped green beans, cooking for an additional 3 to 4 minutes to release their flavors.
- Simmer Base: Pour in the canned diced tomatoes and vegetable broth. Bring the soup to a gentle simmer and allow it to cook for about 20 minutes until the vegetables are tender.
- Add Beans, Kale, and Pasta: Add the rinsed cannellini beans, roughly chopped kale, and small pasta to the pot. Stir everything to combine, then continue simmering for 12 minutes or until the pasta is fully cooked.
- Season: Taste the soup and season with salt and pepper according to your preference.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh basil leaves and shaved parmesan cheese for a flavorful finish.
Notes
- For a gluten-free version, substitute the pasta with gluten-free pasta or omit altogether.
- Use low-sodium vegetable broth to reduce sodium content.
- For a vegan option, omit parmesan or substitute with a vegan cheese alternative.
- Cook the soup gently to prevent vegetables from becoming mushy and to develop rich flavors.
- Leftovers can be stored in the refrigerator for up to 3 days and are great for reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 6 mg
