Minestrone Soup
A hearty Italian soup filled with seasonal vegetables, beans, and pasta, all simmered in a robust broth for a comforting and nutritious meal.
Ingredients
- 2 Tbsp unsalted butter
- 3 Tbsp extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 2 medium stalks celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 1 can (14.5 oz) diced tomatoes
- 2 Tbsp tomato paste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 3/4 cup small pasta (such as ditalini, shells, or elbow macaroni)
- 1 medium zucchini, diced
- 1/3 cup grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
- 2 Tbsp chopped fresh basil (optional)
Instructions
- Prepare all ingredients by chopping vegetables and measuring stock.
- In a large Dutch oven, heat the butter and 2 tablespoons of olive oil over medium heat. Add onion, celery, and carrots; sauté until softened, about 6-8 minutes.
- Add garlic and cook for an additional minute.
- Stir in chicken stock, diced tomatoes, tomato paste, cannellini beans, potato, salt, sugar, thyme, oregano, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend about one cup of the soup mixture until smooth, then return it to the pot.
- Add pasta and zucchini, bring back to a boil, then cover and cook for about 15 minutes until pasta is al dente.
- Stir in the cheese and basil (if using), taste and adjust seasoning.
- Serve hot, garnished with additional cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.