Best Minestrone Soup (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 tablespoon extra virgin olive oil
02 -
1 tablespoon butter
03 -
1 small onion, diced
04 -
2 medium carrots, chopped (1 cup)
05 -
3 stalks celery, chopped (1 cup)
06 -
4-6 garlic cloves, minced
07 -
150g fresh green beans, trimmed and cut into 2.5cm pieces
08 -
1 zucchini, thickly sliced (0.6cm) and quartered
→ Canned goods
09 -
2 cans (410g each) fire roasted diced tomatoes with juices
10 -
1 can (425g) tomato sauce
11 -
1 can (440g) kidney beans, drained and rinsed
12 -
6 cups low sodium chicken broth
13 -
2 cups water
→ Seasonings
14 -
1 1/2 teaspoons dried basil
15 -
1 1/2 teaspoons dried parsley
16 -
1 teaspoon dried oregano
17 -
1 teaspoon salt
18 -
1 teaspoon sugar
19 -
1/2 teaspoon black pepper
20 -
1/2 teaspoon dried thyme
21 -
1/8-1/4 teaspoon red pepper flakes
22 -
1 bay leaf
→ Final additions
23 -
1 1/2 cups small pasta shells, uncooked
24 -
2-3 cups baby spinach
25 -
Freshly grated Parmesan cheese, for garnish
26 -
Fresh basil, for garnish (optional)
# Instructions:
01 -
Melt the butter in olive oil in a large Dutch oven or soup pot over medium heat. Add onions, carrots, and celery. Sauté, stirring frequently, for 5-7 minutes until the onions become translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
02 -
Add the green beans, zucchini, fire roasted tomatoes, tomato sauce, kidney beans, all dried herbs and seasonings, bay leaf, chicken broth, and water. Cover the pot and bring to a boil over high heat.
03 -
Once boiling, uncover and reduce heat to maintain a gentle simmer. Cook for 10 minutes to allow the flavors to meld and vegetables to soften.
04 -
Add the uncooked pasta shells to the simmering soup and cook until just al dente according to package directions, typically 8-10 minutes.
05 -
Remove pot from heat and stir in the baby spinach. Allow it to wilt for about 1 minute. If desired, add additional water to adjust the consistency for a less chunky soup. Ladle into bowls and garnish each serving with freshly grated Parmesan cheese and optional fresh basil.
# Notes:
01 -
This soup keeps well in the refrigerator for up to 4 days. The pasta may absorb more liquid during storage, so you might need to add more broth when reheating.
02 -
For a vegetarian version, simply substitute vegetable broth for the chicken broth.