Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons olive oil
  • 1 cup carrots, diced (2 large carrots)
  • 1 cup yellow onion, diced (3 stalks)
  • 1 cup celery, diced (1 small onion)
  • 1 heaping tablespoon minced garlic ((~4 cloves))
  • 1/4 cup tomato paste
  • Fine sea salt & pepper
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes, (undrained Note 1)
  • 1/4 teaspoon dried crushed rosemary
  • 1/8 teaspoon red pepper flakes, (optional)
  • 3/4 teaspoon each dried oregano, dried thyme
  • 1 (32 oz.) container (907g) vegetable stock ((4 cups) Note 2)
  • 1 can (15.5 oz) cannellini beans, (drained & rinsed)
  • 1 can (15.5 oz) dark red kidney beans (drained & rinsed)
  • 1/2 cup diced zucchini
  • 2 bay leaves, (optional)
  • 1 cup uncooked ditalini pasta (Note 3)
  • 1/2 cup each frozen peas, frozen corn (or use just 1 cup of each)
  • Finishing touches: drizzle olive oil, 1 tablespoon lemon juice, fresh parsley or thyme, fresh grated Parmesan cheese, crusty artisan bread (for dunking)

Instruction

  • SAUTE VEGGIES: Add olive oil to a large pot over medium heat. Once oil is hot, add in the diced onion, carrot, and celery. Cook, stirring frequently for 8-10 minutes or until the onion is golden and soft. Add in garlic and cook, stirring constantly, for 30 seconds or until fragrant.
  • TOMATO PASTE: Add in tomato paste and season to taste with salt and pepper (I add 1/2 teaspoon each of fine sea salt & pepper). Mix and then cook, stirring frequently for 8 minutes or until veggies are very tender and tomato paste has become very thick and darkened in color. Don't try to rush this step, we are adding flavor and richness while also ensuring the veggies don't end up crunchy. Next add in the 2 cans of diced tomatoes and seasonings: rosemary, oregano thyme, and red pepper flakes (if using). Stir frequently, cooking for another 2 minutes. Scrape the bottom of the pot to release any browned bits.
  • STOCK & BEANS: Pour in the vegetable stock, drained and rinsed beans, and zucchini. Add bay leaves here if using. Stir. Increase heat to bring the soup to a boil and then lower the heat until soup is gently simmering (barely bubbling at the edges). Simmer, with the lid partially covering the pot (leave about a 1-inch gap for steam) for 10-15 minutes or until veggies are tender.
  • PASTA: Meanwhile, bring a pot of water to boil. Salt the water and follow package directions for cooking the pasta. Drain and set aside.
  • FINISH SOUP: Turn off the heat on the soup. Stir in the peas and corn. Taste and adjust seasonings here; I typically add another 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper -- flavors should be rich! If desired add in some lemon juice and drizzle in some olive oil (I add 1 tablespoon). Remove bay leaves and discard if used.
  • SERVE: Ladle soup into bowls and stir in a few spoonfuls of pasta into individual bowls. Serve bowls topped with Parmesan cheese, any fresh herbs if using, and crusty bread for dipping!
  • SLOW COOKER: Follow steps 1-2 either in a pot or the base of your slow cooker if it has a sautéing element. Add everything from the pot to the base of the slow cooker along with the drained and rinsed beans, zucchini, and bay leaves. Stir and cook on low for 3-4 hours or high for 1-2 hours or until flavors are sufficiently melded and veggies are tender. Stir in the frozen peas and corn. Taste and adjust seasonings adding more salt and pepper as needed. If desired add in some lemon juice and drizzle in some olive oil (I add about 1 tablespoon). Remove bay leaves and discard. About 20 minutes before the soup is done, cook pasta separately according to package directions and stir into individual serving bowls. Serve bowls topped with Parmesan cheese, any fresh herbs if using, and crusty bread for dipping!
  • STORAGE: Minestrone soup will stay fresh for 3-5 days stored in an airtight container in the fridge. Unfortunately, it doesn’t freeze very well; the veggies get a bit mushy when thawed. If the yield of soup is too much to be eaten within those 4-5 days, I recommend halving the recipe initially.Reheat the soup gently in a pot over medium-low heat, stirring frequently. You’ll likely need to add in an additional splash of vegetable stock to slightly thin the soup. It does thicken as it sits and is stored.