Get the Recipe: Classic Minestrone Soup
A classic soup, with vegetables, paste, beans and tomatoes. A great soup for year round enjoyment, it's a great fridge-cleaner!
Ingredients
- 2 Tablespoons olive oil
- 1 small onion, peeled and diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 Tablespoon tomato paste
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsley leaves
- 4 cups vegetable or chicken broth
- Parmesan rind, optional
- 8 oz fresh green beans, cut into 1-inch pieces or 14 oz canned cut green beans, drained
- 28 oz canned diced tomatoes
- 14 oz canned crushed tomatoes
- 15 oz canned red kidney beans, drained and rinsed
- 1 cup dried elbow macaroni, or similar small pasta
- 1-2 cups water, or additional broth
- salt and freshly ground pepper
To serve:
- shaved Parmesan cheese
- fresh basil leaves, chopped, optional
Instructions
- In a large pot, heat the 2 Tablespoons olive oil over medium heat. Add the 1 small onion (peeled and diced) and cook until translucent, about 3 minutes. Add the 4 cloves garlic (minced) and cook for 1 minute, stirring.
- Add the 2 stalks celery (diced) and 2 medium carrots (diced) and stir to combine. Cook, stirring regularly, until they begin to soften, about 5 minutes.
- Add the 1 Tablespoon tomato paste to the pot and cook, stirring, for about 1 minute or until the tomato paste darkens in colour.
- Add the 4 cups vegetable or chicken broth, Parmesan rind (optional) (if using), 28 oz canned diced tomatoes, and 14 oz canned crushed tomatoes to the pot. If using 8 oz fresh green beans (cut into 1-inch pieces or 14 oz canned cut green beans, drained), add them now as well. (If using canned green beans, add them later with the canned kidney beans.)
- Add 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves, and 1 teaspoon dried parsley leaves, and stir in. Bring to a boil, then reduce the heat until the pot and simmer for about 10 minutes, or until the vegetables are softened (taste test to be sure, as carrots can sometimes need a bit of extra simmering time).
- Add the 15 oz canned red kidney beans (drained and rinsed) and 1 cup dried elbow macaroni (or similar small pasta) (and canned green beans, if using) to the pot. Add 1 cup of the 1-2 cups water (or additional broth) to the pot. Simmer for an additional 10 minutes, stirring regularly to avoid the pasta sticking to the bottom of the pot and add additional water, as needed, to avoid an overly thick soup. Cook until the pasta is tender (taste test to be sure!).
- Taste the soup and season generously with salt and freshly ground pepper, as needed. If the soup tastes flat, it needs more salt! Serve immediately, topped with shaved Parmesan and chopped fresh basil, if desired.
- Store leftovers in the refrigerator for 3-4 days. Thin with additional broth when reheating.
Notes
Tips!
Take your time softening the carrots, celery and onion, as this builds the flavour foundation for minestrone.
I like to start with 4 cups of broth, then add more liquid, a bit at a time, as needed, to cook the pasta. This prevents over-thinning the soup, but also adapts well if you want to cook the pasta separately, in which case you can just omit the water and use only the initial 4 cups of broth.
Cooking the pasta in the soup allows the pasta to soak up the soup flavours, but it can soak up all the soup broth if the soup is made ahead or in refrigerated leftovers. If you are making minestrone ahead or to enjoy over several days, consider cooking the pasta separately and stirring it into the soup when reheating instead.
Be sure to read the notes about this recipe card for more tips, substitution suggestions, step-by-step photos and serving suggestions that you might find helpful.
Watch how to make it
Serving: 1serving, Calories: 202kcal, Carbohydrates: 36g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 853mg, Potassium: 689mg, Fiber: 7g, Sugar: 9g, Vitamin A: 3297IU, Vitamin C: 20mg, Calcium: 99mg, Iron: 3mg
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