minestrone soup in a white bowl

Simple Minestrone Soup

A Tuscan soup boasting tomato, fresh veggies and white beans. Building flavors is necessary with soups, especially those vegetarian, so ingredients like herbs, garlic and cheese are essential. Leftover minestrone can be re-purposed as it often was in its peasant origins to stretch out one dish into another. Called a ribollita (re-boiled), the soup is re-heated and poured over day old rustic bread that has been toasted and cubed.

Adapted recipe from terrific food blogger Damn Delicious. This dish is presented stove top (preferred method) as well as Instant Pot which was the inspiration for this recipe. Made this Italian bean soup? This minestrone is elevated with leftover northern white beans and its soupy goodness.
Print Recipe
Diet
low cal icon
vegetarian icon
Allergen
Gluten free icon
Servings 2 generous portions
Yield about 5 cups
Calories 241
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 medium yellow onion, diced or about 1/2 cup
  • 1 stalk celery, sliced
  • 1 carrot, sliced into rounds
  • 2 cloves garlic, minced
  • 1 tablespoon Italian herb blend
  • 1/2 teaspoon fennel seed
  • 2 cups tomato juice
  • 1 cup water, or vegetable broth
  • 1 very small zucchini, quartered then sliced
  • 3/4 cup fire-roasted diced canned tomatoes in juices, about half of a 14.5-ounce can
  • 1 chunk parmesan rind
  • 1 bay leaf
  • 2 handfuls fresh baby spinach
  • 1 tablespoon fresh parsley, chopped
  • 3/4 cup cooked Great Northern white beans, rinsed and drained if canned or home prepared including liquid soup base
  • grated parmesan cheese, to garnish and added to liking

Instructions
 

Stove top Instructions
  • Add olive oil to a small soup pot over medium heat. Once hot, add onion, celery and carrot. Cook several minutes or until onion is translucent.
    1 tablespoon olive oil
    1/4 medium yellow onion
    1 stalk celery
    1 carrot
  • Stir in garlic, herb blend and salt. Cook 1 minute then add tomato juice and water, scraping up any bits on the bottom of pot.
    2 cloves garlic
    2 cups tomato juice
    1 tablespoon Italian herb blend
    1/2 teaspoon fennel seed
    1 cup water
  • Add zucchini, tomatoes, parmesan rind and bay leaf. Cover and simmer 25 minutes.
    1 very small zucchini
    3/4 cup fire-roasted diced canned tomatoes in juices
    1 chunk parmesan rind
    1 bay leaf
  • Stir in spinach, parsley and beans. Continue to simmer an additional 5 minutes until spinach has wilted and beans have warmed up. Serve with a generous spoonful of grated parmesan cheese.
    2 handfuls fresh baby spinach
    1 tablespoon fresh parsley
    3/4 cup cooked Great Northern white beans
    grated parmesan cheese
Instant Pot Instructions
  • Add olive oil to a 3 quart (or larger) Instant Pot and select normal sauté. Once hot, add onion, celery and carrot. Cook several minutes or until onion is translucent.
  • Stir in garlic, herb blend and salt. Cook 1 minute then add tomato juice and water, scraping up any bits on the bottom of pot to avoid a BURN error.
  • Add zucchini, diced tomatoes, parmesan rind and bay leaf. Secure lid and set pot to manual pressure cook for 5 minutes.
  • Once done, release the pressure (quick release) and stir in spinach, parsley and beans. Place cover back on leave for about 5 minutes until spinach has wilted and beans have warmed up. Serve with a generous spoonful of grated parmesan cheese.

MY NOTES

Nutrition

Serving: 1 g | Calories: 241 kcal | Carbohydrates: 36 g | Protein: 10 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 2 mg | Sodium: 264 mg | Potassium: 1404 mg | Fiber: 8 g | Sugar: 14 g | Vitamin A: 9392 IU | Vitamin C: 69 mg | Calcium: 198 mg | Iron: 5 mg
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