Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, creamy cannellini beans, tender pasta, and a flavorful tomato broth, perfect for a cozy vegetarian meal.
Ingredients
Scale
Vegetables
- 1 medium yellow onion (finely diced)
- 2 large carrots (peeled and cut into rounds)
- 2 celery ribs (finely sliced)
- 2 cloves garlic (minced)
- 1 cup green beans (trimmed and roughly chopped)
- 2 cups kale (roughly chopped)
Other Ingredients
- 2 tablespoons olive oil
- 28 ounce diced tomatoes (canned)
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, rinsed and drained)
- 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
- Heat the oil: Add the olive oil to a large pot set over low heat. When it’s hot, add the onion, carrots, and celery. Cook gently for 10 minutes until the vegetables are soft.
- Add garlic and green beans: Stir in the minced garlic and chopped green beans, cooking for 3-4 minutes until fragrant.
- Simmer vegetables: Pour in the diced tomatoes and vegetable broth. Bring the soup to a simmer and let it bubble gently for about 20 minutes until the vegetables are tender.
- Add beans, kale, and pasta: Add the cannellini beans, kale, and pasta to the pot. Stir to combine, then simmer for an additional 12 minutes or until the pasta is cooked through.
- Season: Taste the soup and season with salt and pepper as needed.
- Garnish and serve: Ladle the soup into bowls, garnish with fresh basil leaves and shaved parmesan cheese, and serve warm.
Notes
- Use small pasta shapes like ditalini or elbow macaroni for best texture.
- For a vegan version, omit parmesan or substitute with a vegan cheese alternative.
- Rinse canned beans well to reduce sodium content.
- Adjust seasoning at the end to suit your taste preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
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
