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minestrone soup in a white bowl

minestrone soup

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 15 cups 1x
  • Category: soup
  • Method: stove top
  • Cuisine: Italian

Description

A quick and healthy Minestrone soup recipe {can be made vegan and gluten-free if desired} with zucchini and basil. Only 111 calories per cup.


Scale

Ingredients

  • 1 cup uncooked macaroni, gluten-free if desired
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 3 cups diced onion
  • 1 tablespoon chopped garlic
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tablespoon dry Italian seasoning
  • ¾ teaspoon salt
  • ½ cup dry white wine
  • 6 cups vegetable broth
  • 1 small zucchini, diced
  • 1 28-ounce can whole peeled tomatoes, preferably Italian plum tomatoes
  • 1 14-ounce can red kidney beans, drained and rinsed
  • ¼ cup chopped fresh basil
  • Grated Parmesan cheese for serving, optional

Instructions

  1. Cook Pasta: Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.
  2. Sauté The Vegetables: Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.
  3. Make The Soup: Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.
  4. To Finish and Serve: Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.

Notes

Notes: Fond is the golden brown tasty crusty bits found on the bottom of the pot once the liquid in the veggies has cooked out. Fond is very flavorful so it is important to develop the fond in step 2 to maximize flavor of the Minestrone.

This soup can be made ahead up to 5 days in advance. To rewarm, bring to a gentle simmer over medium-high heat stirring occasionally. Do not simmer for too long as this will overcook the pasta and zucchini and dull the flavor of the basil. For best flavor, leave the basil out until it is re-warmed.

Minestrone can be frozen up to three months. Divide into containers with convenient number of servings and cool completely in the fridge before covering tightly and freezing. To thaw, transfer the container to the refrigerator and thaw at least 24 hours. Or reheat from frozen in the microwave, breaking up ice as it thaws every 4 minutes or so.

Nutrition information is without garnishes.


Nutrition

  • Serving Size: 1 cup
  • Calories: 111
  • Sugar: 6
  • Fat: 2
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 3 g

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