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Hearty Minestrone Soup

Serves 6 to 8
Time 1 hr 10 min
Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
Special Diets:
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 large stalks of celery, sliced
  • 2 medium carrots, chopped
  • 1 dried bay leaf
  • 1 (28.0-ounce) can chopped tomatoes, with their liquid
  • 1 cup cooked chickpeas, drained
  • 1 cup dried fusilli pasta
  • 1 (15.0-ounce) can cannellini or white beans, drained and rinsed
  • 1/4 teaspoon fine sea salt
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
Method

Heat oil in a large stockpot over medium high heat. 

Add garlic and onion and cook until translucent, about 6 minutes. 

Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender. 

Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.

Ladle soup into bowls and serve with cheese sprinkled over the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 large stalks of celery, sliced
  • 2 medium carrots, chopped
  • 1 dried bay leaf
  • 1 (28.0-ounce) can chopped tomatoes, with their liquid
  • 1 cup cooked chickpeas, drained
  • 1 cup dried fusilli pasta
  • 1 (15.0-ounce) can cannellini or white beans, drained and rinsed
  • 1/4 teaspoon fine sea salt
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper