Simple Pasta Minestrone Soup
A straightforward vegetable minestrone loaded with small pasta and finished with fresh parsley, the kind of soup that gets better as leftovers.
This minestrone keeps things simple, building flavor from a handful of pantry vegetables and a good parmesan rind simmered right in the pot. Small pasta shapes cook directly in the soup so they soak up the broth as they go. A scattering of parsley at the end keeps the whole pot tasting fresh.
Ingredients
Method
Tap a number to mark a step doneHeat the olive oil in a large pot over medium heat, add the onion, carrots, and celery, and cook for 7 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant, then add the diced tomatoes and vegetable broth.
Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to let the vegetables fully soften.
Add the small pasta and cannellini beans, and cook for 9 to 11 minutes, stirring occasionally, until the pasta is tender.
Season with the kosher salt, tasting as you go, and add a splash more broth if the soup has thickened too much.
Ladle into bowls and top with fresh parsley just before serving.
Kitchen note
If you are not serving the whole pot right away, cook the pasta separately and add it to each bowl, since it keeps absorbing broth and turns soft in the fridge.
