- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 324
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 49 g
Dietary Fiber: 8 g
Sugar: 4 g
Protein: 16 g
Cholesterol: 0 mg
Sodium: 1064 mg - Total: 1 hr 10 min
- Active: 25 min
- 1/2 yellow onion, finely chopped
- 1 rib celery with leaves, finely chopped
- 1 carrot, finely chopped
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 plum tomatoes, diced, juices reserved
- 1 bay leaf
- 1 sprig rosemary
- 4 cups reduced-sodium chicken broth
- 1 cup ditalini, elbows or tripolini pasta
- One 15.5-ounce can cannellini beans or kidney beans, rinsed and drained
- Kosher salt and freshly ground black pepper
- Grated Parmigiano-Reggiano cheese, for sprinkling
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- Whip up this hearty Italian-inspired minestrone! Start by sauting 1/2 yellow onion, 1 rib celery with leaves, and 1 carrot in 2 tablespoons extra-virgin olive oil in a medium saucepan over medium-low heat for about 5 minutes. Stir in 2 diced plum tomatoes (with juices), 1 bay leaf, 1 rosemary sprig, and 3 cups reduced-sodium chicken broth. Simmer for 30 minutes, then discard the bay leaf and rosemary. Add the remaining 1 cup broth, 1 cup ditalini pasta, and one 15.5-ounce can rinsed cannellini or kidney beans. Gently simmer until pasta is tender, about 12 minutes.
- Taste and season with kosher salt and freshly ground black pepper. Ladle into bowls, drizzle with extra olive oil, and sprinkle with grated Parmigiano-Reggiano. Buon appetitothis comforting bowl will warm your soul and inspire your next cozy dinner!
Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli (Rodale, 2012). Provided courtesy of Valerie Bertinelli. All rights reserved.
