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A thick, hearty Italian minestrone loaded with vegetables, beans, and pasta in a rich tomato broth flavored with garlic, herbs, and Parmesan. Filling enough to be a full meal, it’s perfect for chilly nights, meal prep, and freezing for later.

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 medium zucchini, diced
  • 2 medium Yukon Gold potatoes (about 12 oz / 340 g), peeled and diced into 1/2-inch pieces
  • 2 tbsp tomato paste
  • 1 can (28 oz / 794 g) crushed tomatoes
  • 6 cups (1.4 L) low-sodium vegetable or chicken broth
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 Parmesan rind (optional)
  • 2 bay leaves
  • 2 tsp dried Italian seasoning
  • 1 tsp dried oregano
  • 1 1/2 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup (100 g) small pasta, such as ditalini or small shells
  • 4 cups (120 g) fresh baby spinach or chopped kale
  • 1 cup (130 g) frozen green beans or peas
  • 2 tbsp chopped fresh parsley
  • Freshly grated Parmesan cheese and crusty bread, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  2. Add the garlic and tomato paste and cook for 1 to 2 minutes, stirring constantly, until fragrant and the paste darkens slightly.
  3. Stir in the zucchini and potatoes and cook for 2 minutes.
  4. Pour in the crushed tomatoes and broth. Add the beans, Parmesan rind, bay leaves, Italian seasoning, oregano, salt, pepper, and red pepper flakes, and stir to combine.
  5. Bring to a boil, then reduce the heat to low, cover partially, and simmer for 20 minutes, until the potatoes are nearly tender.
  6. Stir in the pasta and green beans and simmer for 8 to 10 minutes, until the pasta is al dente.
  7. For a thicker soup, use the back of a spoon to mash some of the beans and potatoes against the side of the pot, or blend 1 cup of the soup and stir it back in.
  8. Remove the bay leaves and Parmesan rind. Stir in the spinach and cook for 2 minutes, until wilted.
  9. Taste and adjust the seasoning with salt and pepper. Stir in the parsley.
  10. Ladle into bowls and top with grated Parmesan. Serve hot with crusty bread.

Notes

  • Mashing some of the beans and potatoes, or blending a cup of soup, is the trick to a thick, hearty texture.
  • A Parmesan rind adds deep savory flavor; save rinds in the freezer for soups like this one.
  • The pasta continues to absorb liquid as it sits, so add extra broth when reheating leftovers.
  • For make-ahead and freezer meals, cook the pasta separately and add it to each bowl when serving to keep it from turning mushy.
  • Use any vegetables you have on hand, such as butternut squash, cabbage, or fennel.
  • For a vegan version, omit the Parmesan rind and cheese, use vegetable broth, and top with nutritional yeast.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months; thaw overnight in the refrigerator and reheat on the stove.

Nutrition

Find it online: https://thefamilycooking.com/thick-hearty-minestrone-soup/