Minestrone Soup with Focaccia
A hearty, wholesome Italian classic with a side of aromatic focaccia.
⏱️ 65 min🍽️ Serves 1
🔥 420 kcal💪 18g protein🍚 60g carbs🥑 12g fat🌾 10g fibreper serving
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servings
Ingredients
- 🫘200 g cannellini beans, canned
- 🍝100 g small pasta (ditalini or elbow macaroni)
- 🧅1 onion
- 🥕2 carrots
- 🥬2 celery stalks
- 🧄2 cloves garlic
- 🍅400 g chopped tomatoes, canned
- 🥕1 L vegetable broth
- 🥬100 g spinach
- 🫒30 ml olive oil
- 🌿½ tsp dried oregano
- 🌿¼ cup fresh basil, chopped
- 🍞½ loaf focaccia bread
- 🧂 salt and black pepper, to taste
Pro tips
- For extra protein, add cooked lean ground turkey or chicken to the soup.
- A sprinkle of grated Parmesan cheese before serving adds a lovely salty, umami kick.
- If you prefer a thicker soup, mash some of the cannellini beans against the side of the pot.
Method
- 1Dice the onion, carrots, and celery. Mince the garlic.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 8-10 minutes. Add minced garlic and oregano, cook for 1 minute more until fragrant.
- 3Stir in chopped tomatoes, vegetable broth, and drained cannellini beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4Add the small pasta to the soup and cook according to package directions, typically 7-10 minutes, until al dente.
- 5Stir in fresh spinach and chopped basil. Cook until spinach wilts, about 2-3 minutes. Season with salt and black pepper to taste.
- 6Serve hot with slices of focaccia bread on the side.