Minestrone Soup Recipe with Barilla Pasta 

This year I moved into a new place, and this holiday season is my first in the new abode, so I’ve been really loving being at home, cooking up some yummy dishes and curling up on the couch with the boyfriend. Lately, I’ve especially enjoyed cooking up comfort food, which can of course involve a hearty bowl of soup.

One of my favourites, minestrone is not only amazing to curl up on the couch with, but its hearty – even for the boyfriend. Filled with some of my favourite veggies along with Barilla Ditali pasta, it is a recipe that is cooked in no time at all, but can be stored in the fridge and taken to work for lunch – I am actually bringing it to work today!

As I’ve mentioned before, the boyfriend is the true cook in our relationship, but this recipe makes me look like a wiz! Cooking with Barilla also makes things a lot easier since it can easily be added to the soup to cook with the veggies!

INGREDIENTS

• ½ cup Barilla Ditali pasta
• 3 TB olive oil
• 1 medium onion, chopped
• 8 cloves fresh garlic, chopped
• 8 cups vegetable broth
• 1 can (14 oz) diced tomatoes with juices
• ½ cup light red wine
• 2 TB tomato paste
• 1 large stalk celery, thinly sliced
• 2 medium carrots, peeled and julienned
• 1 cup cut green beans, frozen or fresh
• 15 oz kidney beans, rinsed and drained well
• 15 oz white beans, rinsed and drained well
• 1 medium zucchini, sliced to bite size pieces roughly ½ inch thick
• 2 tsp dried oregano
• 2 tsp dried basil
• 2 TB fresh parsley, chopped
• kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

1. In a large heavy pot or Dutch oven, heat olive oil over medium heat. When oil is hot, add onion and garlic and stir/cook until translucent. Add broth, tomatoes with juices, wine, tomato paste, celery, and carrots. Bring to a boil and let boil uncovered 15 minutes.
2. Add green beans, kidney beans, white beans, zucchini, herbs, and pasta. Bring back to a boil, cooking for 10 minutes or until pasta reaches desired tenderness. Season with additional kosher salt and freshly ground black pepper as needed. If desired, serve with freshly grated parmesan and hearty bread.

For more information on Barilla or some recipes to inspire your next dish visit them here!

Thanks to Barilla for sponsoring this post. All opinions (and cooking) are my own.

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