RECIPE

Minestrone Soup

Name: Minestrone Soup
Cook time: 2 h
Yield: 6

Recipe Created For

4.2 L Round Dutch Oven

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 onion, chopped
3 garlic cloves, chopped
2 large carrots, diced
2 ribs celery, diced
2 small zucchini (green or yellow), diced
1 ½ cups (375 ml) squash, peeled, seeded and diced (such as butternut, acorn or unpeeled delicata)
2 tsp (10 ml) dried oregano
¼ to ½ tsp (1 to 2.5 ml) red pepper flakes
2 bay leaves
1 can (798 ml) crushed tomatoes
6 cups (1.5 litres) vegetable broth or water
½ lb (225 g) short pasta of your choice
¼ lb (115 g) green beans, cut into ½-inch (1 cm) pieces
1 can (540 ml) cannellini beans (or white kidney beans), rinsed and drained
1 cup (250 ml) leafy greens of your choice, chopped (such as Tuscan kale, baby spinach or Swiss chard)
Parmesan shavings, to taste
Small basil leaves, to taste (optional)

Sunday lunch with the family calls for a hearty Minestrone soup, and we’ve got just the one for you! Minestrone soup is essentially a vegetable soup incorporating beans, pasta, and a range of delicious veggies. This version of the Italian classic features carrots, celery, zucchini, squash, tomatoes, green beans, leafy greens, and other aromatics.

The Round Dutch Oven is the perfect piece of cookware to slow-cook this recipe, ensuring all the rich flavours have ample time to mix and mingle. This iconic piece of cookware comes equipped with a tight-fitting lid, locking in heat and moisture, keeping food moist and tender. The Round Dutch Oven delivers superior heat retention, exposing the minestrone soup to a consistent heat source.

Our Minestrone Soup recipe offers home cooks a delicious and healthy meal when entertaining large groups of people. This recipe takes less than two hours to prepare, providing up to six servings at a time. Here are all the ingredients you’ll need on your next grocery run along with the steps to follow before tackling this Italian staple.

INGREDIENTS

2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 onion, chopped
3 garlic cloves, chopped
2 large carrots, diced
2 ribs celery, diced
2 small zucchini (green or yellow), diced
1 ½ cups (375 ml) squash, peeled, seeded and diced (such as butternut, acorn or unpeeled delicata)
2 tsp (10 ml) dried oregano
¼ to ½ tsp (1 to 2.5 ml) red pepper flakes
2 bay leaves
1 can (798 ml) crushed tomatoes
6 cups (1.5 litres) vegetable broth or water
½ lb (225 g) short pasta of your choice
¼ lb (115 g) green beans, cut into ½-inch (1 cm) pieces
1 can (540 ml) cannellini beans (or white kidney beans), rinsed and drained
1 cup (250 ml) leafy greens of your choice, chopped (such as Tuscan kale, baby spinach or Swiss chard)
Parmesan shavings, to taste
Small basil leaves, to taste (optional)

EQUIPMENT

INSTRUCTIONS

In a Round French Oven (4.2 L), heat the oil and butter over medium heat. Add the onion, garlic, carrots and celery. Cook until softened, about 7 minutes. Add the zucchini, squash, oregano, red pepper flakes and bay leaves. Season with salt and pepper. Cook for 2 minutes, stirring often.

Add the tomatoes and broth. Season with salt and pepper. Bring to a boil. Reduce the heat and simmer for 15 minutes.

Add the pasta, green beans and beans. Simmer for 10 minutes or until the pasta is al dente. Add the greens and simmer for 2 minutes or until tender.

Remove the bay leaves and adjust the seasoning. Garnish with Parmesan and basil leaves, if desired.