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Best Minestrone Soup Recipe By Giada

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Italian Minestrone Soup • The View from Great Island
Italian Minestrone Soup • The View from Great Island from theviewfromgreatisland.com

Description

Minestrone soup is a hearty Italian soup that is perfect for cold winter nights. This recipe by Giada De Laurentiis is a classic version of the soup that is packed with vegetables, beans, and pasta.

Prep Time

The preparation time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 1 hour.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 fresh rosemary sprig
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 6 cups chicken broth
  • 1 bay leaf
  • 1/3 cup dried pasta (such as ditalini)
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup grated Parmesan cheese

Equipment

  • Dutch oven or large pot
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, carrots, celery, garlic, salt, and pepper and cook until the vegetables are tender, about 10 minutes.
  3. Add the tomato paste and cook for 2 minutes more.
  4. Add the diced tomatoes, rosemary, cannellini beans, chicken broth, and bay leaf and bring to a boil.
  5. Reduce the heat to low and simmer for 30 minutes.
  6. Add the pasta and cook until tender, about 10 minutes.
  7. Remove the rosemary sprig and bay leaf.
  8. Stir in the basil and Parmesan cheese.
  9. Taste and adjust seasoning if necessary.
  10. Serve hot with crusty bread.

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 284
  • Protein: 13g
  • Carbohydrates: 33g
  • Fiber: 7g
  • Sugar: 6g
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 12mg
  • Sodium: 1233mg

Recipe FAQ

Can I make this recipe vegetarian?

Yes, you can use vegetable broth instead of chicken broth and omit the Parmesan cheese to make this recipe vegetarian.

Can I use a different type of pasta?

Yes, you can use any small pasta shape you like, such as elbow macaroni or small shells.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container and freeze.

Recipe Tips

  • For a thicker soup, mash some of the beans with a fork before adding the pasta.
  • If you prefer a spicier soup, add a pinch of red pepper flakes with the garlic.
  • This soup is a great way to use up any leftover vegetables you have in your fridge.

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