Classic Italian Minestrone Soupe Paysanne
Transport your taste buds to the rustic Italian countryside with this hearty and comforting Classic Italian Minestrone Soupe Paysanne recipe. Bursting with vibrant vegetables like zucchini, potatoes, and green beans, along with the earthy richness of cannellini beans and tender pasta, this dish celebrates the essence of seasonal ingredients. A fragrant blend of oregano, basil, and fresh parsley infuses every spoonful, while leafy greens like spinach or kale add a nourishing finish. Simmered in a savory vegetable stock with a touch of diced tomatoes, this soup offers a balanced medley of flavors in under an hour. Perfect for chilly evenings, it's a versatile one-pot meal that's as delicious on its own as it is paired with a crusty loaf of bread or a sprinkle of Parmesan cheese. Whether you're seeking a vegetarian main course or a wholesome starter, this timeless classic promises to warm both heart and soul.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14 ounces canned diced tomatoes
- 6 cups vegetable stock
- 15 ounces canned cannellini beans, rinsed and drained
- 0.75 cup small pasta (e.g., ditalini or elbow)
- 2 cups fresh spinach or kale, chopped
- 0.25 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- grated Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini, potatoes, and green beans to the pot. Sauté for 3-4 minutes, stirring occasionally.
Pour in the canned diced tomatoes (with their juices) and the vegetable stock.
Add the dried oregano, dried basil, salt, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Cook for 20 minutes, stirring occasionally, until the potatoes are tender.
Add the cannellini beans and pasta to the pot. Cook uncovered for another 8-10 minutes, or until the pasta is tender.
Stir in the chopped spinach (or kale) and fresh parsley. Cook for 2-3 minutes, until the greens are wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
