Hearty enough for a meal, Simple, Satisfying Minestrone is thick with beans, vegetables, pasta, and flavor. It leans on canned beans and tomatoes, but if you aren’t in a hurry, it’d be even better with homemade. If you like, toss a couple of Parmesan rinds into the pot while the pasta and vegetables are simmering and/or serve the soup with a topping of freshly shredded Parmesan. On the side, a hunk of warm bread and a crisp, green salad.
Since its original posting, I’ve updated the recipe slightly, adding tomato paste for a little more depth of flavor.
Total time:0 Minutes
Serves 8
- 2 tablespoons olive oil
- 1 large onion, cut into 1/4-inch dice
- 2 stalks celery, cut into 1/4-inch dice
- 1 large carrot, cut into 1/4-inch dice
- 2 tablespoons tomato paste, ideally double concentrated
- 4 cloves garlic, pressed through a garlic press or minced
- 1 tablespoon coarse kosher salt, or more to taste
- 1 1/2 teaspoons freshly ground pepper, or more to taste
- 8 cups reduced-sodium chicken or vegetable broth
- One 28-ounce can diced tomatoes
- One 15-ounce can garbanzo beans, drained
- One 15-ounce can kidney beans, drained
- 1 cup uncooked elbow macaroni pasta
- 1 cup fresh or frozen peas
- 2 tablespoons chopped fresh oregano
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 4 minutes. Add the celery, carrot, tomato paste, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are starting to soften, about 3 minutes. Add about 2 cups of the broth, scraping up any browned bits on the bottom of the pot. Add the remaining broth, along with the tomatoes, garbanzos, and beans and bring to a boil. Add the pasta and peas and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.
Stir in the oregano and more salt and/or pepper if you like. Serve hot.
