Name: Minestrone Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 1/2 tsp. kosher salt, plus more -; 6 oz. small pasta shells -; 1 tbsp. unsalted butter -; 1/3 c. extra-virgin olive oil, plus more for drizzling -; 1 medium Vidalia onion, chopped -; 3 stalks celery, sliced into 1/2"-thick half moons -; 2 medium carrots, halved lengthwise, sliced into 1/2"-thick half moons -; Freshly ground black pepper -; 6 cloves garlic, coarsely chopped -; 1 tbsp. tomato paste -; 1 qt. chicken broth -; 2 c. canned whole tomatoes, crushed -; 1 Parmesan rind (optional) -; 1 zucchini, sliced 1/2" thick -; 1 (15-oz.) can white kidney beans -; 2 oz. baby kale -; 1/3 c. coarsely chopped fresh basil -; Grated Parmesan, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Minestrone Soup

1. 1 1/2 tsp. kosher salt, plus more -

2. 6 oz. small pasta shells -

3. 1 tbsp. unsalted butter -

4. 1/3 c. extra-virgin olive oil, plus more for drizzling -

5. 1 medium Vidalia onion, chopped -

6. 3 stalks celery, sliced into 1/2"-thick half moons -

7. 2 medium carrots, halved lengthwise, sliced into 1/2"-thick half moons -

8. Freshly ground black pepper -

9. 6 cloves garlic, coarsely chopped -

10. 1 tbsp. tomato paste -

11. 1 qt. chicken broth -

12. 2 c. canned whole tomatoes, crushed -

13. 1 Parmesan rind (optional) -

14. 1 zucchini, sliced 1/2" thick -

15. 1 (15-oz.) can white kidney beans -

16. 2 oz. baby kale -

17. 1/3 c. coarsely chopped fresh basil -

18. Grated Parmesan, for serving -

How to cook deliciously - Minestrone Soup

1. Stage

In a medium saucepan over high heat, bring 5 cups water to a boil; season with 1 1/2 teaspoons salt. Add shells and cook, stirring occasionally, until al dente, about 7 minutes. Drain and transfer to a medium bowl. Add butter and toss to combine.

2. Stage

Meanwhile, in a large pot over medium-high heat, heat oil. Add onions, celery, and carrots; season with salt and pepper. Cover and cook, stirring occasionally, until onion is translucent and carrots begin to soften, about 8 minutes. Uncover, add garlic, and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until brick red, about 1 minute. Add broth, tomatoes, and Parmesan rind (if using). Bring to a simmer and cook, stirring occasionally, until tomatoes are cooked down and broth is slightly thickened, about 5 minutes; season with salt and pepper, if needed.

3. Stage

Reduce heat to medium. Add zucchini and beans and cook, stirring occasionally, until al dente, 7 to 8 minutes. Remove from heat and stir in kale, basil, and pasta.

4. Stage

Divide soup among bowls. Top with Parmesan and drizzle with oil.