The Best Minestrone Soup Recipe
This is the best minestrone soup recipe, a hearty, vegetable-rich Italian soup made from scratch with plenty of fiber from the beans and vegetables. Perfect for serving with crusty bread.
Foto: Skinnytaste
Ingredients
- 15 ounce can white beans (drained, rinsed (cannellini beans or navy beans))
- 32 oz container reduced sodium chicken broth (or vegetable broth for vegan)
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 g arlic cloves (minced)
- 28 oz can petite diced tomatoes
- Parmesan cheese rind (optional)
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt
- fresh black pepper
- 1 medium zucchini (about 8 oz each, diced)
- 2 cups spinach (chopped fresh, if frozen defrosted)
- 2 cups cooked small pasta such as ditalini or orzo (al dente (or gluten-free pasta)*)
- extra parmesan cheese for garnish (optional)
Steps
-
Puree beans with 1 cup of the broth in a blender.
-
Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
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Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind if using, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
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Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
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Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
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Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (16% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| can white beans | 15 ounce | Rp 12.000/kg | Rp 18.000 |
| container reduced sodium chicken broth | 32 oz | - | - |
| olive oil | 2 teaspoons | - | - |
| chopped onion | 0.5 cup | - | - |
| diced carrots | 1 cup | - | - |
| diced celery | 0.5 cup | - | - |
| arlic cloves | 2 g | - | - |
| can petite diced tomatoes | 28 oz | Rp 12.000/kg | Rp 33.600 |
| Parmesan cheese rind | - | - | - |
| fresh rosemary sprig | 1 | - | - |
| bay leaves | 2 | Rp 25.000/kg | Rp 5.000 |
| chopped fresh basil | 2 tbsp | - | - |
| chopped fresh Italian parsley | 0.25 cup | - | - |
| kosher salt | 0.5 tsp | - | - |
| fresh black pepper | - | - | - |
| zucchini | 1 medium | - | - |
| spinach | 2 cups | - | - |
| cooked small pasta such as ditalini or orzo | 2 cups | - | - |
| extra parmesan cheese for garnish | - | - | - |
*Estimated market prices, may vary by region
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