Minestrone
Description
This rustic Italian soup is a celebration of seasonal vegetables, tender white beans, and al dente pasta swimming in a rich tomato broth. The flavor profile is deep and savory, balanced by the brightness of fresh herbs and a touch of parmesan rind. It is incredibly comforting on a chilly evening and perfect for batch cooking, as the flavors meld and improve overnight. Simple to assemble with pantry staples, this vegan-friendly dish offers a wholesome, satisfying meal that feels both nourishing and elegant.Ingredients
Directions
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Drain and rinse the soaked white beans.
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Heat olive oil in a large pot over medium heat.
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Add minced garlic, minced onion, and sliced leeks; sauté until softened, about 5 minutes.
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Stir in sliced carrots and shredded cabbage; cook for another 3-4 minutes.
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Add diced potatoes, sliced tomatoes, tomato paste, and the soaked beans.
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Pour in water or vegetable stock until ingredients are covered by about an inch.
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Add celery seed, parmesan rind, bay leaf, oregano, thyme, basil, salt, and pepper.
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Bring to a boil, then reduce heat and simmer partially covered for 25 minutes.
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Add sliced zucchini and halved green beans; simmer for 10 more minutes.
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Stir in peas and broken spaghetti; cook until pasta is al dente, about 8 minutes.
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Remove parmesan rind and bay leaf.
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Ladle into bowls and top with chopped fresh parsley and grated parmesan cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 78.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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