Description
Our tried and tested recipe for Classic Minestrone Soup has slow-simmered flavors in just 35 minutes! Bursting with fresh vegetables, pasta, tender beans, zucchini, and basil, this wholesome Italian soup is comforting, hearty, and only 111 calories per cup.
Ingredients
- 1 cup uncooked macaroni, gluten-free if desired
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 3 cups diced onion
- 1 tablespoon chopped garlic
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon dry Italian seasoning
- 3/4 teaspoon salt
- 1/2 cup dry white wine
- 6 cups vegetable broth
- 1 small zucchini, diced
- 1 28–ounce can whole peeled tomatoes, preferably Italian plum tomatoes
- 1 14–ounce can red kidney beans, drained and rinsed
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese for serving, optional
Instructions
1. Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.
2. Meanwhile, heat 2 tablespoons olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until the onion starts to brown slightly, about 3 minutes.
3. Add carrots, celery, Italian seasoning, and salt. Stir to combine. Continue cooking, stirring often, until the vegetables are softened and a fond develops on the bottom of the pot, 3 to 5 minutes.
4. Pour in white wine and cook, stirring, until most of the wine is evaporated, 1 to 3 minutes.
5. Add vegetable broth and diced zucchini. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer and cook until the vegetables are tender, 4 to 6 minutes.
6. Crush the tomatoes into the soup and add any sauce from the can. Stir in beans and cooked macaroni. Simmer until heated through, about 4 minutes.
7. Remove from heat. Stir in chopped basil. Serve hot, garnished with Parmesan cheese and a drizzle of olive oil if desired.
Notes
Fond is the golden brown crusty bits that form on the bottom of the pot when cooking vegetables—these add rich flavor to the soup.
The soup can be made ahead up to 5 days in advance. To rewarm, bring to a gentle simmer over medium-high heat, stirring occasionally. Avoid prolonged simmering to keep the pasta and zucchini from overcooking.
Minestrone can be frozen for up to 3 months. Cool completely before freezing in portioned containers. Thaw overnight in the refrigerator or reheat gently from frozen.
Nutrition information is calculated without garnishes.