Ingredients

The following ingredients have 6 Servings
  • 1/4 cup extra virgin olive oil ()
  • 1 small yellow onion, (chopped)
  • 2 carrots, (chopped)
  • 2 celery stalks, (diced)
  • 4 garlic cloves, (minced)
  • 1 zucchini or yellow squash, (diced)
  • 1 cup green beans, (fresh or frozen, trimmed and cut into 1-inch pieces, if needed)
  • Kosher salt and black pepper
  • 1 tsp paprika
  • 1/2 tsp rosemary
  • 1 15- oz can crushed tomatoes
  • 6 cups broth, (vegetable or chicken broth)
  • 1- inch Parmesan cheese rind, (optional)
  • 1 bay leaf
  • 2 to 3 sprigs fresh thyme
  • 1 (15- oz) can kidney beans
  • Large handful chopped parsley
  • Handful fresh basil leaves
  • Grated Parmesan cheese, (to serve (optional))
  • 2 cups cooked ditalini or elbow pasta

Instruction

  • In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high and cook stirring regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
  • Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
  • Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.)  Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
  • Uncover the pot and add the kidney beans. Cook for another 5 minutes.
  • Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer just until the pasta is warmed through; do not overcook. (See Cook's Tip #2)
  • Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot with a sprinkle of grated Parmesan and a drizzle of extra virgin olive oil.