Classic Italian minestrone soup is a colorful mix of vegetables, beans, fresh herbs, and ditalini pasta simmered in a savory tomato broth.
ingredient
- 1 tablespoon olive oil
- 1 cup yellow onion, ½" dice
- 1 cup celery, ½" dice
- 1 cup carrots, ½" dice
- 1 cup zucchini, ½" dice
- 1 cup yellow squash, ½" dice
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, canned with juice
- 4 cups unsalted vegetable stock, plus more to thin out soup
- 1 teaspoon kosher salt
- 2 sprigs rosemary
- 1 bay leaf
- 1 teaspoon chopped oregano, or ½ teaspoon dried
- 15 ounces red kidney beans, rinsed and drained
- 1 cup green beans, trimmed and cut ½" pieces
- black pepper, as needed for seasoning
- 1 cup dried pasta, Ditalini
- 2 teaspoons chopped parsley
Directions
- Saute the Vegetables – Heat a large dutch oven or stockpot over medium-high heat and add oil. Once hot, add the onions, celery, and carrots, and saute until lightly browned, 5 minutes.Add zucchini and yellow squash, and saute for 2 minutes. Add garlic and saute for 30 seconds.
- Thicken the Liquid – Add tomato paste and saute for 30 seconds. Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, and stir to combine. Turn the heat to medium and bring the liquid to a vigorous simmer.
- Cook the Pasta – Add red kidney beans and pasta to the pot, and cook until pasta is al dente, about 10 minutes. Add green beans to the pot and cook until tender and bright green, about 3 minutes.
- To Finish – Remove rosemary sprigs and add more vegetable broth to thin out the consistency, about 1 to 2 cups. Taste and season with more salt and pepper as desired. Garnish with parsley and serve hot.
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