Tuscan Minestrone
Tuscan Minestrone
© Chef Laura Bonicelli
Tarragon is the subtle surprise here — its soft anise flavor lifts the tomato broth and turns a familiar weeknight soup into something more interesting. The base is forgiving; swap in whatever vegetables you have on hand.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
6 servings
Ingredients
soup base
- 4 cupschicken stock
- 1 (14-ounce) can San Marzano whole tomatoes
- 1 smallred onion (chopped)
- 2 stalkscelery (sliced)
- 2 largecarrots (peeled and diced)
- 1 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 tablespoonminced fresh tarragon leaves
to finish
- 1 mediumzucchini or yellow summer squash (diced)
- 2 cupspacked baby spinach
- 1 (14-ounce) can cannellini beans (drained and rinsed)
garnish
- fresh tarragon leaves
Instructions
- 1
Combine the chicken stock, tomatoes, onion, celery, carrots, Kosher salt, pepper, and tarragon in a 4-quart saucepan. Stir to combine, breaking up the tomatoes with a wooden spoon.
- 2
Bring to a simmer over medium-high heat, then reduce heat and simmer, uncovered, for .
- 3
Stir in the zucchini, spinach, and beans. Cook just until the beans are warmed through and the spinach is wilted, 1 to . Serve garnished with fresh tarragon leaves.
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
Slow-cooker variation: combine the soup base ingredients in a slow cooker and cook on low for 6 to 18 hours. Add the zucchini, spinach, and beans during the last 10 minutes.