This minestrone recipe is a vegetable soup with beans, tomato, and a handful of small pasta. It is not a plain tomato soup or a pasta e fagioli.
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Minestrone
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Minestrone. From Your Daily Hit.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves
- 1 can (14 ounces) crushed tomatoes
- 6 cups (1.4L) broth
- 1 can cannellini beans, rinsed
- 1 zucchini, diced
- 1/2 cup small pasta
- 1 teaspoon salt
- a parmesan rind if you have one
Instructions
- Cook onion, carrot, and celery in the oil until soft. Add garlic.
- Add tomatoes, broth, salt, and the rind. Simmer 15 minutes.
- Add beans, zucchini, and pasta. Simmer until the pasta is tender, about 10 minutes.
Notes
The pasta keeps drinking broth. Add the pasta near the end, and loosen the soup when you reheat it.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Beans
Cannellini, rinsed.
Pasta
A small shape, a half cup.
Rind
A parmesan rind in the pot, fished out later.
Zucchini
In with the pasta so it does not vanish.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Storage
Fridge, 3 days.
Greens
A handful of spinach at the end.
Oil
Olive, to start the pot.
Cheese
Grated parmesan on the bowl.
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