Description
This hearty Minestrone Soup is the ultimate one-pot meal—filled with fresh vegetables, beans, pasta, and a flavorful broth. It’s easy to customize with what you have on hand, making it perfect for a cozy weeknight dinner. Healthy, comforting, and delicious!
Ingredients
Units
Scale
- 2 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups chicken stock (or vegetable broth for vegetarian)
- 1 (14.5-oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 large russet potato, peeled and cubed (1/2-inch)
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 3/4 cup small pasta (ditalini, shells, or elbow macaroni)
- 1 medium zucchini, diced
- 1/3 cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- 2 tbsp fresh basil, chopped (optional)
Instructions
- Sauté the vegetables: Heat the butter and 2 tbsp olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened (6-8 minutes). Stir in garlic and cook for 1 minute until fragrant.
- Build the broth: Pour in chicken stock, then add tomatoes, tomato paste, beans, potatoes, salt, sugar, thyme, oregano, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Purée for creaminess: Scoop out 1 cup of beans, veggies, and broth, and blend until smooth. Set aside.
- Cook the pasta & zucchini: Add pasta and zucchini to the pot. Bring back to a boil, then reduce heat and cook, stirring occasionally, until pasta is al dente and zucchini is tender (about 15 minutes).
- Finish the soup: Stir in the purée, remaining 1 tbsp olive oil, cheese, and basil (if using). Taste and adjust seasoning as needed.
- Serve warm, topped with extra cheese. Enjoy!
Notes
- Make it vegetarian by using vegetable broth instead of chicken stock.
- For extra protein, add cooked chicken or ground turkey.
- Storage: Keeps well in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg