Chunky Minestrone Soup

This easy Chunky Minestrone Soup is loaded with vegetables, beans, pasta, and tomatoes. Perfect with crunchy bread for a complete, satisfying meal!

Course Appetizer, Main Course

Cuisine Italian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings serves

Calories 181kcal

Author Samantha Pickthall

Ingredients

1 Tbsp extra virgin olive oil
1 large red onion, peeled and roughly chopped
2 large carrot, chopped into small cubes
3 stalks celery, trimmed and sliced
1 large white potato, peeled and chopped into small cubes
1 can 400g / 14.11 oz) canned cannellini beans, drained and rinsed
1 can (400g / 14.11 oz) canned diced tomatoes
2 Tbsp tomato paste
2 tsp dried Italian seasoning
4 cups (1 litre) vegetable broth
1 bay leaf
Salt and pepper, to taste
1 cup red cabbage, Remove the bay leaf and turn off the heat.
1 cup (100g / 3.53 oz) large shell pasta
Small handful fresh parsley, chopped, to serve

US Customary - Metric

Instructions

Heat Oil: In a large soup pot, add olive oil and set over medium heat.
Sauté Vegetables: Once the oil is warm, add the chopped onion, carrots, celery, and potato. Sauté for 7-10 minutes until the vegetables are just softened and fork-tender, stirring occasionally.
Add Main Ingredients: Add the beans, canned tomatoes, tomato paste, dried herbs, vegetable stock, and bay leaf. Season with salt and pepper.
Bring to Boil: Cover the pot, increase the heat to high, and bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally.
Add Cabbage and Pasta: Add the cabbage and pasta to the pot. Return to a simmer and cook for an additional 10 minutes, or until the pasta is al dente. Remove the bay leaf and turn off the heat.
Serve: Garnish with chopped fresh parsley and serve warm. Enjoy!

Notes

Store: Keep any leftovers in an airtight container in the refrigerator for up to 1 week.

Freeze: Minestrone soup can be frozen, although the pasta and vegetables may soften further when reheated. Cool the soup completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.

Thaw: Thaw the soup overnight in the refrigerator. For quicker thawing, you can place the frozen soup in a pot over low heat, stirring occasionally until it is fully thawed and warmed through. Adjust the consistency with a little water or vegetable stock if necessary, as it may thicken upon freezing.

Nutrition