Hearty Minestrone Soup - A Flavorful Italian Classic

Name: Hearty Minestrone Soup - A Flavorful Italian Classic
Ingredients: 2 tablespoons unsalted butter (); 3 tablespoons extra-virgin olive oil, divided; 1 large yellow onion, chopped; 2 medium stalks celery, diced; 2 medium carrots, diced; 4 cloves garlic, minced; 6 cups chicken stock (see note); 1 (14.5-oz) can diced tomatoes; 2 tablespoons tomato paste; 1 (15-oz) can cannellini beans, drained and rinsed; 1 large russet potato, peeled and cut into ½-inch cubes; 1½ teaspoons salt; ½ teaspoon sugar; 1 teaspoon dried thyme; ½ teaspoon dried oregano; ¼ teaspoon freshly ground black pepper; ¾ cup small pasta, such as ditalini, shells, or elbow macaroni; 1 medium zucchini, diced; ⅓ cup grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving; 2 tablespoons chopped fresh basil (optional)

www.onceuponachef.com

This hearty minestrone soup is packed with fresh veggies, beans, and pasta in a savory tomato broth—easy to make and endlessly adaptable.

View Original

Share this recipe:

Ingredients

2 tablespoons unsalted butter ()
3 tablespoons extra-virgin olive oil, divided
1 large yellow onion, chopped
2 medium stalks celery, diced
2 medium carrots, diced
4 cloves garlic, minced
6 cups chicken stock (see note)
1 (14.5-oz) can diced tomatoes
2 tablespoons tomato paste
1 (15-oz) can cannellini beans, drained and rinsed
1 large russet potato, peeled and cut into ½-inch cubes
1½ teaspoons salt
½ teaspoon sugar
1 teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
¾ cup small pasta, such as ditalini, shells, or elbow macaroni
1 medium zucchini, diced
⅓ cup grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
2 tablespoons chopped fresh basil (optional)