Minestrone Soup
This flavorful Minestrone Soup is both hearty and wholesome, with a variety of vegetables and seasonings that blend together beautifully. Easily adaptable for stove top or slow cooker preparation, this recipe promises a deliciously satisfying meal, perfect for any occasion.
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Servings: 16
Ingredients
- ¾ cup diced carrots
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 15 oz. can cannellini beans drained
- 2 sticks celery diced
- 5 cups chicken broth or vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 chicken bouillon cube
- ¾ cup ditalini pasta
- 1 small yellow onion diced
- 15 oz. red kidney beans drained
- 14.5 oz. diced tomatoes with liquid
- 4 tablespoons tomato paste
- 1 bay leaf
- 1 ½ cups zucchini diced (about 8 oz.)
- 15 oz. crushed tomatoes
- 1 teaspoon hot sauce such as Frank’s
- 1 cup green beans fresh or frozen
- Salt and pepper to taste
- Parmesan cheese grated (for serving)
Instructions
- Warm the olive oil in a large 4.5-quart pot over medium heat. Sauté the onions, carrots, and celery for about 5 minutes until softened.
- Stir in the garlic, tomato paste, and the seasonings. Cook for an additional 2 minutes, allowing the flavors to develop.
- Pour in the chicken broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, chicken bouillon, and the bay leaf. Bring the mixture to a boil, then lower the heat to a simmer.
- Add the drained kidney beans, cannellini beans, zucchini, and green beans. Let the soup gently simmer, uncovered, for 15-20 minutes. Adjust the seasoning with salt and pepper, if necessary.
- While the soup is simmering, cook the ditalini pasta separately according to the package directions. Boil water, add ½ tablespoon of salt, then cook the pasta until al dente. Drain and set aside.
- Once the soup is done, remove the bay leaf. Ladle the soup over the pasta in serving bowls, and garnish with freshly grated Parmesan cheese.
Notes
Cooking the Pasta: To prevent the pasta from becoming mushy or absorbing too much broth, cook it separately and add it to each bowl before serving. This ensures the pasta maintains its texture and the soup remains broth-rich.
Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder are subtle but powerful ingredients that elevate the overall taste of the soup without dominating the flavor profile.
Rinsing the Beans: Draining the beans is essential, but rinsing is optional. If you rinse them, it reduces sodium, though it's not strictly necessary.
Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder are subtle but powerful ingredients that elevate the overall taste of the soup without dominating the flavor profile.
Rinsing the Beans: Draining the beans is essential, but rinsing is optional. If you rinse them, it reduces sodium, though it's not strictly necessary.