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Per serving
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- 1
Cook the pasta separately
Bring a large pot of salted water to a boil. Add the ditalini and cook to al dente per the package directions, then drain. Cooking the pasta on its own is the trick to good leftovers — it keeps the noodles from turning to mush in the broth over the week.
- 2
Soften the aromatics
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped onion, chopped carrots, and diced celery, raise the heat to medium-high, and cook, stirring often, until softened, about 5 minutes. Add the minced garlic and cook 1 minute more.
- 3
Add the vegetables
Stir in the diced zucchini, the green beans cut into 1-inch pieces, the paprika, rosemary, and a generous pinch of salt and pepper. Toss to combine.
- 4
Build the broth
Add the crushed tomatoes, vegetable broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce to a gentle simmer, partially cover, and let it go about 20 minutes.
- 5
Finish the soup
Uncover and add the drained and rinsed kidney beans. Cook 5 minutes more, then stir in the chopped parsley and fresh basil. Remove the bay leaf and thyme stems. Taste and adjust the salt and pepper.
- 6
Serve and store
Add a portion of cooked pasta to each bowl and ladle the hot soup over the top. Finish with grated parmesan if you like. Keeping the pasta separate from the pot is what makes this one hold up all week.
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Classic Minestrone Soup
Created by: SundayPrepCo
Ingredients
- 1 cup ditalini pasta
- 1/4 cup olive oil
- 1 yellow onion
- 2 carrots
- 2 celery
- 4 garlic cloves
- 1 zucchini
- 1 cup green beans
- 1 tsp paprika
- 1/2 tsp rosemary
- 15 oz crushed tomatoes
- 6 cup vegetable broth
- 1 bay leaf
- 3 thyme
- 15 oz kidney beans
- parsley
- basil
- parmesan cheese
- salt and pepper
Instructions
- Cook the pasta separatelyBring a large pot of salted water to a boil. Add the ditalini and cook to al dente per the package directions, then drain. Cooking the pasta on its own is the trick to good leftovers — it keeps the noodles from turning to mush in the broth over the week.
- Soften the aromaticsHeat the olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped onion, chopped carrots, and diced celery, raise the heat to medium-high, and cook, stirring often, until softened, about 5 minutes. Add the minced garlic and cook 1 minute more.
- Add the vegetablesStir in the diced zucchini, the green beans cut into 1-inch pieces, the paprika, rosemary, and a generous pinch of salt and pepper. Toss to combine.
- Build the brothAdd the crushed tomatoes, vegetable broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce to a gentle simmer, partially cover, and let it go about 20 minutes.
- Finish the soupUncover and add the drained and rinsed kidney beans. Cook 5 minutes more, then stir in the chopped parsley and fresh basil. Remove the bay leaf and thyme stems. Taste and adjust the salt and pepper.
- Serve and storeAdd a portion of cooked pasta to each bowl and ladle the hot soup over the top. Finish with grated parmesan if you like. Keeping the pasta separate from the pot is what makes this one hold up all week.