Italian Minestrone Soup
A classic vegetarian Italian soup that’s full of fresh vegetables and herbs. Canned tomatoes, tomato paste and Italian seasoning give this soup an amazing depth of flavor. It’s better than any restaurant favorite!
Servings 6 servings
2 tablespoons olive oil 1 medium onion diced 3 carrots peeled and diced 2 stalks celery diced 3 cloves garlic minced 2 tablespoons tomato paste 1 14.5 oz can diced tomatoes 1 14.5 oz can tomato sauce 1 quart 4 cups chicken stock 1 cup water 2 tablespoons Italian seasoning 1 teaspoon salt ¼ teaspoon red pepper flakes 1 15 oz can kidney beans drained and rinsed 1 15 oz can chickpeas drained and rinsed 1-2 zucchini chopped (2 small or 1 large) 1 ½ cups shredded cabbage or chopped kale
In a large dutch-oven, heat the olive oil over medium-high heat. Add the onion, carrots, celery, ½ teaspoon salt, and cook for 10 minutes or so, until softened. Add the garlic and tomato paste and cook for 30 seconds until fragrant. Pour in the diced tomatoes, tomato sauce, chicken stock, water and remaining ½ teaspoon salt. Stir to combine. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until the vegetable are tender. Meanwhile, cook the pasta according to package instructions. Serve topping each bowl with a spoonful of pasta and parmesan cheese. Enjoy!
Adapt this recipe for the Instant Pot by cooking it on high pressure for 10 minutes with 5-10 minutes natural release.
Chicken stock will give this soup more flavor than just water.
Use both chickpeas and kidney beans for a variety of flavor and texture.
I love cabbage in soups - but feel free to swap it out for any other hearty green like kale.
Cook the pasta separately and scoop a spoonful of pasta onto each bowl just before serving. Store leftover pasta separately.
Calories: 329 kcal | Carbohydrates: 48 g | Protein: 16 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 1607 mg | Potassium: 1178 mg | Fiber: 12 g | Sugar: 13 g | Vitamin A: 5740 IU | Vitamin C: 29.9 mg | Calcium: 163 mg | Iron: 5 mg