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Rustic minestrone soup
- Preparation time:
- Cooking time:
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This chunky Italian soup is perfect for cooler weather and takes little effort to make—in fact, you might have most of the ingredients on hand.
1 large onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
4 celery stalks, sliced ½in thick
2 large carrots, peeled, halved lengthwise and cut crosswise into ½in-thick slices
1 (32oz) container vegetable broth (4 cups)
1 (14.5oz) can diced tomatoes, undrained
1 (8oz) can tomato sauce
1 (15oz) can pinto or cannellini beans, rinsed and drained
½ cup dry small pasta, such as small shells, bow-ties or ditalini
1 tbsp chopped flat-leaf parsley
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Spray a Dutch oven or large soup pot with cooking spray and place over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring often, for 5 minutes, or until just starting to become tender. Add the celery and carrots, cover and cook, stirring often, about 5 minutes, adding 1 tbsp or two of the broth if the pan gets dry, until the vegetables are crisp-tender.
- Stir in the broth, the diced tomatoes and their juices and the tomato sauce and bring to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
- Stir in the beans and pasta. Cover and cook for a further 6–8 minutes, or until the pasta is al dente. Season with salt and pepper to taste, stir in the parsley and serve.