Minestrone Soup - The Cozy Cook

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Step 1

Heat olive oil in a large (4.5 quart) soup pot over medium heat. Add the diced onions, carrots, and celery and soften for 5 minutes.

Step 2

Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.

Step 3

Add the chicken broth, bouillon, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Bring to a boil, then reduce to a simmer.

Step 4

Add the red/white beans, zucchini, and green beans.

Step 5

Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.

Step 6

Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package . Drain and transfer to serving bowls.

Step 7

Remove the bay leaf. Ladle the soup over the pasta and serve with Parmesan cheese.

Step 8

Notes

Step 9

Cooking the Pasta Cook the pasta separately and add it directly to serving bowls. This is crucial. Otherwise, the pasta becomes mushy and absorbs all of the broth (especially as it continues to sit in it). Al dente pasta with plentiful broth is key in a good minestrone!

Step 10

Rinsing the Beans You’ll want to drain the beans, but rinsing them is optional. Doing so will reduce the amount of sodium that gets carried into the dish. I drain them and transfer to a paper towel lined plate until ready to use.

Step 11

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Step 12

Add everything to the crock pot except for the beans and zucchini.

Step 13

Cook on low for 6-7 hours or high 3-4 hours.

Step 14

Add the beans and zucchini and cook for 20 more minutes.

Step 15

Boil pasta until al dente and add to serving bowls. Ladle the soup on top and serve with Parmesan cheese!