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Classic Minestrone Soup
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Brief Description
Classic minestrone soup.
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Main Ingredient
broth
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Category: Soups
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Convert to an Instant Pot recipe.
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Posted By: KathyD
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Posted On: Nov 17, 2021
Number of Servings:
Ingredients:
- 4 tablespoons - extra-virgin olive oil divided
- 1 - medium yellow onion chopped
- 2 - medium carrots peeled and chopped
- 2 - medium ribs celery chopped
- 1/4 cups - tomato paste
- 2 cups - chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or pea
- 4 cloves - garlic pressed or minced
- 1/2 teaspoons - dried oregano
- 1/2 teaspoons - dried thyme
- 1 cans - 28 oz. diced tomatoes with their liquid
- 4 cups - vegetable broth
- 2 cups - water
- 1 teaspoons - fine sea salt
- 2 - bay leaves
- - pinch of red pepper flakes
- - freshly ground black pepper
- 1 cups - whole grain orecchiette, elbow or small shell pasta
- 1 cans - 15 oz. great northern beans or cannellini beans rinsed and drained
- 2 cups - baby spinach, chopped kale or chopped collard greens
- 2 teaspoons - lemon juice
- - freshly grated parmesan cheese for garnishing, optional
Directions:
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing.
Garnish bowls of soup with grated Parmesan, if you’d like.
NOTES
MAKE IT DAIRY FREE/VEGAN: Don’t garnish with Parmesan, or use homemade vegan Parmesan.
MAKE IT GLUTEN FREE: Substitute your favorite sturdy gluten-free noodle. I used DeLallo’s Whole-Grain Rice Shells and they worked great.
PARMESAN NOTE: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese.
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