Description
A hearty and comforting Minestrone Soup packed with tender pasta, creamy cannellini beans, kale, carrots, and green beans simmered in a rich tomato and vegetable broth, garnished with fresh basil and shaved parmesan. Perfect for a cozy vegetarian dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion (finely diced)
- 2 large carrots (peeled and cut into rounds)
- 2 celery ribs (finely sliced)
- 2 cloves garlic (minced)
- 1 cup green beans (trimmed and roughly chopped)
- 2 cups kale (roughly chopped)
Liquids and Canned Goods
- 28 ounce diced tomatoes (canned)
- 4 cups vegetable broth
- 15 ounces cannellini beans (canned, rinsed and drained)
Other Ingredients and Garnishes
- 2 tablespoons olive oil
- 3/4 cup small pasta (such as elbow macaroni or ditalini)
- Salt and pepper (to taste)
- Fresh basil (to garnish)
- 1/2 cup shaved parmesan (to garnish)
Instructions
- Heat Oil and Sauté Vegetables: Add the olive oil to a large pot over low heat. Once hot, add the diced onion, sliced carrots, and celery. Cook gently for 10 minutes until the vegetables are soft and fragrant.
- Add Garlic and Green Beans: Stir in the minced garlic and chopped green beans. Cook for an additional 4 minutes to release their flavors.
- Add Tomatoes and Broth & Simmer: Pour in the canned diced tomatoes along with the vegetable broth. Bring the soup to a simmer and let it bubble gently for about 20 minutes, or until all the vegetables are tender.
- Add Beans, Kale, and Pasta: Stir in the rinsed cannellini beans, chopped kale, and small pasta. Combine well and simmer for a further 12 minutes until the pasta is cooked through and tender.
- Season and Garnish: Taste the soup and season with salt and pepper as needed. Ladle into bowls and garnish each serving with fresh basil leaves and shaved parmesan cheese before serving.
Notes
- Use small pasta shapes like ditalini or elbow macaroni so they cook quickly and are easy to eat in soup.
- Rinse canned beans well to reduce sodium content and improve flavor.
- For a vegan version, omit the parmesan cheese or substitute with a plant-based alternative.
- Feel free to add other seasonal vegetables like zucchini or peas for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 1126 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 6 mg
