Minestrone Soup
This soup develops a deep, rich flavor by sautéing the tomato paste with the aromatics until it darkens - this simple step caramelizes the paste and removes any raw tomato taste, creating a much more complex broth.
Ingredients
- 2 tbsp olive oil
- ~2/3 cup diced carrots
- ~2/3 cup diced yellow onion
- ~2/3 cup diced celery
- 1 tbsp minced garlic
- 3 tbsp tomato paste
- Salt and pepper
- 1 can fire-roasted diced tomatoes 14.5-oz, undrained
- 1/2 tsp dried crushed rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp red pepper flakes optional
- 2 2/3 cups vegetable stock
- 1 can cannellini beans 15.5-oz, drained and rinsed
- 1 can dark red kidney beans 15.5-oz, drained and rinsed
- 1/3 cup diced zucchini
- 1 bay leaf optional
- ~2/3 cup uncooked ditalini pasta
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- Freshly grated Parmesan cheese for serving
Method
- Heat olive oil in large pot over medium heat.
- Sauté onion, carrot, and celery 8-10 min until softened.
- Add garlic, cook 30 seconds.
- Add tomato paste, salt, pepper; cook 8 min until darkened.
- Stir in tomatoes, rosemary, oregano, thyme, red pepper flakes; cook 2 min.
- Add stock, beans, zucchini, bay leaf; bring to boil then reduce to simmer.
- Cover partially, simmer 10-15 min.
- Meanwhile, cook ditalini pasta separately according to package directions.
- Turn off heat, stir in peas and corn, remove bay leaf.
- Season to taste.
- Serve pasta in bowls, top with soup and Parmesan.
Notes
Keep pasta separate to prevent it from getting mushy. Leftovers can be stored up to 4 days.