Description
This hearty Minestrone Soup is a comforting blend of fresh vegetables, cannellini beans, tender pasta, and flavorful herbs simmered in a rich chicken stock base. Finished with a creamy vegetable purée and Pecorino Romano cheese, this classic Italian soup is perfect for a nourishing family meal.
Ingredients
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 2 medium stalks celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1 large russet potato, peeled and cut into ½-inch cubes
- 1 medium zucchini, diced
- 2 tablespoons chopped fresh basil (optional)
Liquids and Oils
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, divided
- 6 cups chicken stock
Canned and Packaged
- 1 (14.5-oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (15-oz) can cannellini beans, drained and rinsed
- ¾ cup small pasta, such as ditalini, shells, or elbow macaroni
Herbs, Spices, and Seasonings
- 1½ teaspoons salt, plus extra for seasoning
- ½ teaspoon sugar
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
Cheese
- ⅓ cup grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
Instructions
- Sauté Vegetables: In a large Dutch oven or soup pot, heat the butter and 2 tablespoons of the olive oil over medium heat. Add the chopped onion, diced celery, and diced carrots. Cook, stirring occasionally, until softened, about 6 to 8 minutes. Stir in the minced garlic and cook for another minute until fragrant without browning.
- Add Liquids and Seasonings: Pour in the chicken stock. Add the canned diced tomatoes, tomato paste, drained cannellini beans, cubed potatoes, salt, sugar, dried thyme, dried oregano, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer gently for about 20 minutes.
- Puree a Portion: Use a ladle to scoop out approximately one cup of the beans, vegetables, and some broth. Transfer to a blender, remove the center knob of the lid to allow steam to escape, and cover the opening with a kitchen towel to prevent splatters. Purée until smooth and set aside.
- Cook Pasta and Zucchini: Add the pasta and diced zucchini to the pot and stir to combine. Bring back to a boil, then reduce heat to low. Cover and cook, stirring occasionally to prevent the pasta from sticking, for about 15 minutes or until the pasta is al dente and zucchini is tender.
- Finish and Serve: Stir the reserved purée back into the soup. Then add the remaining 1 tablespoon of olive oil, grated cheese, and chopped basil if using. Taste and adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and top with extra cheese if desired.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock.
- Remove the center knob of the blender lid carefully to avoid steam burns during puréeing.
- Use small pasta shapes to ensure even cooking and easy serving in the soup.
- Adjust salt according to the saltiness of your chicken stock to avoid over-seasoning.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
