Minestrone Soup
A comforting and nourishing Minestrone Soup that is rich in fresh flavors and perfect for sharing with family.
Ingredients
Vegetables
- 1 large yellow onion, chopped A strong flavor base
- 2 stalks celery, diced Adds depth
- 2 medium carrots, diced Sweetness and color
- 4 cloves garlic, minced More garlic is always better!
- 1 large russet potato, peeled and cubed (½-inch) Adds substance
- 1 medium zucchini, diced A fun texture
Liquids & Base
- 6 cups chicken stock (or vegetable broth) Substitute for vegetarian option
- 1 14.5-oz can diced tomatoes For acidity and tang
- 2 tbsp tomato paste Deepens the tomato flavor
Beans & Pasta
- 1 15-oz can cannellini beans, drained and rinsed For creaminess
- ¾ cup small pasta (like ditalini, shells, or elbow macaroni) Feel free to substitute gluten-free
Herbs & Seasonings
- 1½ tsp salt Adjust to taste!
- ½ tsp sugar Balances acidity
- 1 tsp dried thyme Warm and earthy
- ½ tsp dried oregano Classic Italian flavor
- ¼ tsp black pepper Essential seasoning
Finishing Touches
- ⅓ cup grated Pecorino Romano or Parmigiano Reggiano Adds creaminess; extra for serving
- 2 tbsp fresh basil, chopped Optional but recommended
- 3 tbsp extra-virgin olive oil, divided Enhances flavor
- 2 tbsp unsalted butter For a luscious flavor
Instructions
Sauté the Vegetables
- In a large Dutch oven, heat 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil over medium heat until the butter is melted and the oil shimmers.
- Add the chopped onion, diced celery, and diced carrots. Sauté for about 6-8 minutes until softened and fragrant.
- Add minced garlic and continue cooking for another 1 minute until the garlic releases its aroma.
Build the Broth
- Pour in the chicken stock, followed by diced tomatoes, tomato paste, cannellini beans, cubed potato, salt, sugar, thyme, oregano, and black pepper. Stir everything together.
- Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for about 20 minutes.
Purée for Creaminess
- Scoop out 1 cup of the soup mixture into a blender or food processor and blend until smooth, then set aside.
Cook the Pasta & Zucchini
- Add small pasta and diced zucchini to the pot. Raise the heat and bring back to a boil, then reduce heat and simmer for about 15 minutes or until the pasta is al dente and the zucchini is tender.
Finish the Soup
- Stir in the puréed portion, the remaining tablespoon of olive oil, and grated cheese. Add fresh basil if using, and adjust seasonings as needed.
- Serve warm, topped with additional cheese if desired.
Notes
This Minestrone Soup keeps well in the refrigerator for about 3-4 days. It can also be frozen for up to 3 months. Adjust vegetables based on what’s seasonal.