How to Make MINESTRONE SOUP Like an Italian

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth is lower in sodium and more flavorful.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: rice

Whole grain pasta adds fiber, while rice is often less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: no substitute

Dried basil is more accessible and has a longer shelf life.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: no substitute

Fresh tomatoes can enhance flavor but may not be as affordable year-round.

Chop the carrots, celery, onion, pumpkin, potatoes, and broccoli into small pieces.

Heat a generous amount of extra virgin olive oil in a large pot over medium heat.

Add the chopped celery, onion, and carrots to the pot and sauté until softened.

Add rosemary to the sofrito and cook until fragrant, adding a splash of water to prevent burning.

Cover the pot and let the sofrito cook for about 10 minutes.

Add the pumpkin and potatoes to the pot and stir.

Pour in enough water to cover the vegetables and cook for 10-15 minutes until softened.

Add the diced tomatoes and stir, then add more water to cover all ingredients.

Add the parmesan rind and a stick of rosemary for flavor.

Add the broccoli and stir, then season with salt and pepper.

Cover the pot and cook for another 10 minutes, stirring occasionally.

Add the lentils and mixed beans, then stir and add more water if needed.

Cover the pot again and cook for 20 minutes, stirring occasionally.

After 14 minutes, check for water levels and add more if necessary.

Add the ditalini pasta and ensure there is enough water for it to swim in.

Cooking Techniques

Equipment Needed

Spice Level: