Minestrone Soup

30 minutes Prep Time
45 minutes Cook Time
6 Servings

This vegetarian soup is a classic family favorite. It is basically Italian vegetable soup and is true comfort on a chilly day. The trick to this soup is chopping your vegetables to the same size so everything cooks evenly. You’ll love it even more on day 2 or 3.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, choped
  • 1/2 cup zucchini, chopped
  • 1/2 cup yellow summer squash, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup potatoes, chipped
  • 4 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, Garlic, Olive Oil & Sea Salt
  • 1 (6 ounce) can Tuttorosso® Tomato Paste
  • 4 cups vegetable broth
  • 2 cups water
  • 1 1/2 teaspoon salt
  • 2 bay leaves
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup ditalini, uncooked, can substitute with elbox macaroni or small shells
  • 1 (15 ounce) can cannellini beans, rincsed and drained
  • 2 cups fresh baby spinach
  • 1 tablespoon red wine vinegar
  • Parmesan cheese, for garnish

Instructions

Step one

In a 6 quart Dutch oven or soup pot, heat olive oil over medium heat. Add the onion, carrots, celery, and tomato paste. Stir frequently until vegetables have softened and paste is caramelized, about 5 minutes.

Step two

Add remaining vegetables, garlic, oregano, thyme, and red pepper flakes. Cook until fragrant, stirring frequently, about another 2 minutes.

Step three

Add the San Marzano Style Chopped tomatoes along with all of the juices, vegetable broth and water. Add the salt, pepper and bay leaves. Stir to combine.

Step four

Raise heat to medium high heat and bring to a simmer. Partially cover pot with lid to allow steam to escape and reduce heat to a gentle simmer.  Cook for 15 minutes.

Step five

Add pasta, beans, and spinach. Continue cooking for an additional 15 minutes or until pasta is tender.

Step six

Remove bay leaves, and add vinegar. Taste and adjust for salt and pepper as needed. Ladle into bowls and garish with grated Parmesan.

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