How to Make Minestrone Soup | Get Cookin' | Allrecipes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Fresh tomatoes can enhance flavor but may be more expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for sautéing.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: rice

Rice is gluten-free and often cheaper than specialty pastas.

Add olive oil to a pot and heat it up.

Add garlic to infuse the oil as it heats.

Once the oil is heated, add chopped onion, celery, and carrot; sauté until softened.

Deglaze the pot with a little bit of red wine.

Add vegetable stock and tomato sauce to the pot, thinning out the tomato sauce to create a broth.

Add canned beans, chopped zucchini, green beans, and spinach to the pot.

Season with fresh oregano, fresh basil, salt, and pepper.

Let the soup simmer until all the vegetables are tender.

Cook small pasta (baby seashells) separately; add to bowls before serving.

Ladle the soup over the pasta in the bowls or stir the pasta directly into the soup if serving immediately.

Finish with a generous grate of Parmesan cheese, cracked pepper, fresh basil, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens