Italian · Lunch · Dinner
Minestrone Soup
Minestrone
A hearty Italian vegetable soup packed with beans, garden vegetables, leafy greens and whole wheat pasta in a light tomato broth. Filling, colourful and easy to make in one pot.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
Calories come from: Carbs 66% · Fat 18% · Protein 16%
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Ingredients
For 6 servings- 1 tbsp14 gOlive oil
- 1 medium110 gOnion, diced
- 2 medium120 gCarrots, diced
- 2 stalks80 gCelery, diced
- 3 cloves9 gGarlic, minced
- 1 tbsp16 gTomato paste
- 1 can (400 g)Canned diced tomatoes
- 6 cups1,440 gLow-sodium vegetable broth
- 1 cup240 gWater
- 1 tspDried oregano
- 1 tspDried basil
- 1 leafBay leaf
- 1 can (about 1 1/2 cups drained)240 gCannellini beans, drained and rinsed
- 1 medium200 gZucchini, diced
- 1 cup100 gGreen beans, cut into 2 cm pieces
- 3/4 cup85 gWhole wheat small pasta (ditalini or elbows), dry
- 2 cups packed70 gKale, stems removed, chopped
- 1/2 tspSalt
- 1/4 tspBlack pepper
- small handful5 gFresh basil leaves, torn (optional)
Steps
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion, carrots and celery and cook, stirring often, for 8 minutes until softened.
- 3
Stir in the garlic and cook for 1 minute until fragrant.
- 4
Add the tomato paste and stir for 1 minute.
- 5
Pour in the diced tomatoes, vegetable broth and water, then add the oregano, dried basil and bay leaf.
- 6
Bring to a boil, then lower the heat and simmer for 15 minutes.
- 7
Add the cannellini beans, zucchini, green beans and pasta.
- 8
Simmer for 10 minutes, stirring now and then, until the pasta is tender.
- 9
Stir in the kale and cook for 3 minutes until wilted.
- 10
Remove the bay leaf, then season with the salt and pepper.
- 11
Ladle into bowls and top with fresh basil if using.
Swaps, storage and make-ahead
Swaps
- Use a pasta labelled gluten-free in place of the whole wheat pasta, and check that your vegetable broth is labelled gluten-free too, to make the soup gluten-free.
- Swap the kale for baby spinach, stirring it in for just a minute at the end since it wilts faster.
- Use chickpeas or borlotti beans instead of cannellini beans if that's what you have on hand.
- Replace the zucchini and green beans with frozen mixed vegetables for an easier shop, adding them with the pasta.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water as the pasta soaks up broth. If you want to freeze it, freeze the soup without the pasta for best texture and cook fresh pasta when serving.
Make ahead
Chop the onion, carrots, celery, zucchini and green beans up to a day ahead and keep them covered in the fridge. You can also make the soup base a day or two early and add the pasta and kale when you reheat it, so the pasta doesn't go soft.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (522 g) | Per 100 g | |
|---|---|---|
| Calories | 165 kcal | 32 kcal |
| Protein | 7.2 g | 1.4 g |
| Carbohydrates | 29.2 g | 5.6 g |
| of which sugars | 6 g | 1.1 g |
| Fiber | 7.1 g | 1.4 g |
| Fat | 3.5 g | 0.7 g |
| of which saturated | 0.5 g | 0.1 g |
| Sodium | 446 mg | 85 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
