Italian Minestrone Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.8

(11)

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
6 cups low-sodium chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 medium zucchini, diced
2 cups green beans, trimmed and cut into 1-inch pieces
2 cups kale, stems removed and leaves roughly chopped
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
1 tsp salt, plus more to taste
1 parmesan rind (optional)
2 tbsp fresh lemon juice

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic, oregano, thyme, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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