1/2cupcarrot, cut in half lengthwise, then sliced thinly into half rounds
1/4cupcelery, cut in half lengthwise, then sliced thinly into half rounds
1clovegarlic, chopped
1/8teaspoonred pepper flakes
1Tablespoontomato paste
28ozcanned diced tomatoes, with juice, or 4 cups of chopped fresh tomatoes
4cupschicken or vegetable broth, or water, plus more broth or water as needed to thin as the soup cooks
2cupszucchini, unpeeled, cut into quarters lengthwise, then thinly sliced into half rounds
Parmesan rind, optional
1cupOrecchiette pasta, or similar small pasta
1/2teaspoonsalt
Freshly ground pepper
19ozCannellini beans (white kidney beans), drained and rinsed
1/4cup Fresh Basil, chopped, plus more to finish soup and for garnish or about 1 Tablespoon dried basil leaves
To finish soup:
1TablespoonBasil Pesto
1-2Tablespoonsfresh basil, chopped
Salt and freshly ground pepper, as needed
For serving soup:
Freshly grated Parmesan
fresh basil, chopped
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Instructions
Heat olive oil in large soup pot over medium heat. Add the onion, celery and carrots and cook, stirring, about 3-4 minutes to soften. Add the garlic and red pepper flakes and cook stirring 30-45 seconds, then add the tomato paste. Stir and cook the tomato paste with the vegetables for about 1 minute.
Add the canned tomatoes to the pot, along with the broth, zucchini and Parmesan rind, if using. Bring to a boil over medium-high heat.
Add additional broth or water to the pot as it cooks, if it looks too thick. I often find I need to add a bit more water after adding the pasta, as it will soak up liquid as it cooks.
Once soup is boiling, add the pasta and fresh basil to the pot. Also add the salt and pepper. Reduce heat slightly to medium (or a touch lower) and allow the soup to simmer about 10-15 minutes, or until the pasta is just tender, stirring once or twice. Add the beans to the pot and simmer another 5 minutes.
Finish the soup with a bit more fresh basil and the pesto. Taste the soup and add additional salt and freshly ground pepper, as needed. If the flavours taste flat or you feel like "it needs something", what it needs is more salt :)
Serve hot or just warm, garnished with Parmesan and more fresh basil. You could also drizzle with a bit of olive oil, add a dollop of pesto and/or add some red pepper flakes. Minestrone soup is also lovely spooned over toasted crusty bread.
Notes
Refrigerate soup for up to 4 days or freeze, up to 3 months. If soup thickens as it sits, thin it with a bit more broth or water when reheating.Be sure to read the notes above this Recipe Card, for more tips on making this recipe!