Description
A hearty and comforting Minestrone soup packed with vegetables and Ditalini pasta, perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup ditalini pasta
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in garlic, oregano, basil, salt, and pepper. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes.
- Stir in cannellini beans and ditalini pasta. Cook until pasta is al dente, about 8-10 minutes.
- Stir in Parmesan cheese. Serve hot, with extra cheese for topping.
Notes
- For a thicker soup, mash some of the cannellini beans against the side of the pot before adding the pasta.
- Feel free to add other vegetables like zucchini, spinach, or green beans.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg