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Maryann Jacobsen

Independent Author & Family Nutrition Expert

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Tuscan Minestrone Soup [Recipe]

February 11, 2011

minestrone soup
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This is my official recipe for Minestrone soup — replacing my old, more complicated one. And of course, it comes from my new favorite cookbook, No Whine with Dinner.

I was a little apprehensive about serving soup for dinner but it was a big hit, especially with my husband. I served it with bread topped with mozzarella cheese. While the kids ate mostly bread, they did try the soup. Little D is still in the love-to-eat-with-the-spoon stage so he ate more than Big A.

For those of you with beginner eaters, soups make great finger foods. Just take out the soft pieces like the beans, pasta, and veggies (cook to be soft enough) and cut in half if needed. Little D used to eat soup/stew this way but now he’s a spoon boy.

This is really quick to make — and so tasty topped with parmesan cheese. To save time, cut the veggies the night before or earlier in the day. You can whip it up in about 30 minutes.

Any minestrone soup lovers out there?

Tuscan Minestrone Soup
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: No Whine with Dinner Cookbook
Serves: 4
Ingredients
  • 2 TBS extra virgin olive oil
  • 2 medium zucchini (about 9 ounces each), unpeeled and cut into ½-inch dice
  • 1 large carrot, peeled and cut into ¼-inch dice (1 cup)
  • ½ small onion, cut into ¼-inch dice (1/2 cup)
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 32 ounce carton all-natural chicken broth
  • 15 ounce can tomato sauce
  • 15 ounce can cannellini beans, drained and rinsed
  • ½ cup dried whole wheat blend elbow pasta
  • 3 fresh thyme sprigs (I didn't have these and it still turned out wonderful!)
  • Kosher salt and freshly ground pepper to taste
  • ⅓ cup grated Parmesan cheese (optional)
Instructions
  1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the zucchini, carrot, onion, garlic, and Italian seasoning and cook, stirring frequently, until the vegetables soften about 12 minutes. Reduce the heat if the vegetables brown too quickly.
  2. Stir in the broth and tomato sauce. Cover and raise the heat, and bring to a boil. Add the beans, pasta, and thyme, reduce the heat and cook at a low boil, uncovered, until the pasta is tender, about 10 minutes.
  3. Remove the thyme sprigs, and season with salt and pepper to taste. Top each serving with the Parmesan cheese if desired.
Nutrition Information
Serving size: 1 cup Calories: 160 Fat: 6g Saturated fat: .5g Fiber: 7g
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3.5.3251

 

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Categories: Family Meal Planning & Recipes, Family Style Recipes 11 Comments

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Comments

  1. Miranda says

    February 11, 2011 at 11:38 am

    Do you think this would work in a slow cooker?

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      February 11, 2011 at 12:53 pm

      Yes! I found this recipe which is similiar http://www.foodnetwork.com/recipes/robin-miller/minestrone-soup-with-pasta-beans-and-vegetables-recipe/index.html

      Reply
  2. AKeo says

    February 11, 2011 at 2:28 pm

    I’ve never eaten minestrone soup. But this looks good. My husband turns his nose up to meals that are meatless. Would I be able to add chicken or another meat and not change the taste too much?

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      February 11, 2011 at 4:02 pm

      Yes, I think so. Meatballs or chicken would be good. Let me know if you try it!

      Reply
  3. Jenny says

    March 22, 2011 at 8:23 pm

    We had this soup for dinner the other night, and its wonderful. My mom makes something similar with cheese tortellini for the pasta.

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      March 24, 2011 at 2:25 pm

      Glad it turned out…I love this recipe too!

      Reply
  4. Anu says

    May 27, 2012 at 7:49 pm

    Made this easy recipe many times to rave reviews.

    Reply
  5. Greta says

    September 27, 2013 at 9:41 pm

    my kids love soup, but eat it even better when I put it in a mug for them… cup of soup is a lunch time favorite right now… just in time for winter!

    Reply

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