Minestrone Soup

Name: Minestrone Soup
Total time: 50 min
Yield: 6 servings
Ingredients: 115 g ditalini pasta; 60 ml extra virgin olive oil; 1 ea small yellow onion; 130 g carrots; 2 ea celery stalks; 4 ea garlic cloves; 200 g zucchini; 110 g green beans; 2.5 g sweet paprika; 0.5 g dried rosemary; 425 g canned crushed tomatoes; 1440 ml vegetable broth; 1 ea bay leaf; 3 sprig fresh thyme; 425 g canned kidney beans; 20 g fresh parsley; 15 g fresh basil leaves; 30 g parmesan cheese

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

Hearty Italian vegetable soup with ditalini, kidney beans, zucchini and green beans in a fragrant tomato broth scented with rosemary, herbs and Parmesan.

Serves 6 50 minKid-friendly

VegetarianLegumesSoupItalian

Ingredients

ditalini pasta115 g
extra virgin olive oil60 ml
small yellow onion — chopped1 ea
carrots — chopped130 g
celery stalks — diced2 ea
garlic cloves — minced4 ea
zucchini — diced200 g
green beans — trimmed and cut into 2.5 cm pieces110 g
sweet paprika — 1 tsp2.5 g
dried rosemary — ½ tsp0.5 g
canned crushed tomatoes425 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- Leave out the parmesan cheese
Finish each bowl with a drizzle of olive oil instead of the parmesan.
Gluten-free
- 115 g Gluten-free pasta instead of ditalini pasta
Cook the gluten-free pasta separately until just tender and add it to bowls, as it softens quickly if left simmering in the soup.
Dairy-free
- Leave out the parmesan cheese
Finish each bowl with a drizzle of olive oil instead of the parmesan.

Swaps are suggestions — check labels if you are cooking for an allergy.

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ditalini pasta · 115 g
extra virgin olive oil · 60 ml
small yellow onion · 1 item
carrots · 130 g
celery stalks · 2 items
garlic cloves · 4 items
zucchini · 200 g
green beans · 110 g
sweet paprika · 2.5 g
dried rosemary · 0.5 g
canned crushed tomatoes · 425 g
vegetable broth · 1.44 L
bay leaf · 1 item
fresh thyme · 3 sprig
canned kidney beans · 425 g
fresh parsley · 20 g
fresh basil leaves · 15 g
parmesan cheese · 30 g

Method

Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions, then drain.
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots and celery, raise the heat to medium-high and cook, stirring regularly, until softened, about 5 minutes. Add the garlic and cook another minute.
Add the zucchini, green beans, paprika, rosemary and a generous pinch of salt and pepper. Toss to combine.
Add the crushed tomatoes, broth, thyme, bay leaf and a Parmesan rind if you have one (about 2.5 cm). Bring to a boil, then reduce to a gentle simmer, partially cover and simmer for about 20 minutes.
Uncover, add the kidney beans and cook another 5 minutes, then stir in the parsley and basil. Just before serving, stir in the cooked pasta and simmer just until warmed through; do not overcook.
Remove the rind and bay leaf, taste and adjust the seasoning. Serve hot with grated Parmesan and a drizzle of olive oil.