Tuscan Minestrone
This Tuscan Minestrone is a rustic, nourishing soup packed with seasonal vegetables, hearty beans, and fragrant tarragon. It's perfect as a flexible base for whatever produce you have on hand, and comes together easily on the stovetop or in a slow cooker. Serve it warm and garnished with fresh tarragon for a satisfying, Italian-inspired bowl of comfort.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
6 servings
Ingredients
soup base
- 4 cupschicken stock
- 1 14- ouncecan San Marzano whole tomatoes
- 1 small red onion (chopped)
- 2 stalks celery (sliced)
- 2 large carrots (peeled and diced)
- 1 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 tablespoonminced tarragon leaves
to complete
- 1 medium-sizedzucchini or yellow summer squash (diced)
- 2 cupspacked baby spinach
- 1 14- ouncecan cannellini beans
garnish
- tarragon leaves for garnish
Instructions
- 1
Put ingredients, chicken stock through minced tarragon leaves, in a 4-quart saucepan or a slow cooker. Stir to combine and break up the tomatoes with a wooden spoon.
- 2
If using a saucepan, heat the pan over medium-high heat until the mixture comes to a boil. Reduce the heat to a simmer. Simmer for 20 minutes, uncovered. If using a slow cooker, cover and cook on low for 8 to 10 hours.
- 3
Stir in the zucchini, spinach, and beans. Continue heating just until the beans are warmed through and the spinach is wilted, about 1 to 2 minutes. Serve garnished with whole tarragon leaves.
Nutrition (per serving)
158
Calories
10g
Protein
27g
Carbs
2g
Fat
6g
Fiber
889mg
Sodium