The Washington Post

Family Favorite Minestrone

Family Favorite Minestrone 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Nourish Jan 7, 2015

This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up and makes for a convenient, filling, flavorful meal that is packed with nutrition.

Feel free to change the vegetables and herbs to use up those you happen to have on hand.

Make Ahead: The soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 11 1/2 to 12 cups

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 ribs celery, diced (1/2 cup)
  • 1 large carrot, scrubbed well, then diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium zucchini (about 8 ounces), diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 28 ounces canned, no-salt-added crushed tomatoes
  • 48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
  • 15 ounces canned, no-salt-added small red beans, drained and rinsed
  • 1/2 cup dried, whole-grain elbow pasta
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish

Directions

Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

Divide among individual bowls; garnish each portion with the cheese.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Helen Horton.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 220


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 380mg 16%

Total Carbohydrates: 35g 12%

Dietary Fiber: 11g 44%

Sugar: 13g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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