Go Back
Print Recipe

Hearty Minestrone

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
Course: Soup
Cuisine: Italian
Keyword: soup, vegetarian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 medium yellow onion chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 large stalks of celery sliced
  • 2 medium carrots chopped
  • 1 dried bay leaf
  • 1 28-ounce can chopped tomatoes, with their liquid
  • 1 cup cooked chickpeas drained
  • 1 cup dried fusilli pasta
  • 1 15-ounce can cannellini or white beans, drained and rinsed
  • 1/4 teaspoon fine sea salt
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper

Instructions

  • Heat oil in a large stockpot over medium high heat.
  • Add garlic and onion and cook until translucent, about 6 minutes.
  • Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender.
  • Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
  • Ladle soup into bowls and serve with cheese sprinkled over the top.

Notes

From Whole Foods