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15Ingredients
65Minutes
230Calories
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Description
This hearty, chunky soup, bursting with vegetables, beans, and pasta, will evoke memories of your favorite Italian restaurant or perhaps your nonna's kitchen. The recipe makes a good 15 cups and gets even tastier after a day or two in the fridge, but it tends to thicken up, so thin it with additional broth if needed. The recipe is a Yummly original created by Jennifer Clair.
Ingredients
US|METRIC
10 SERVINGS
- 1/4 cup extra-virgin olive oil (plus more for serving)
- 1 large onion (chopped)
- 2 medium carrots (peeled and cut into 1/2-inch pieces)
- 2 stalks celery (split lengthwiwise and cut into 1/2-inch pieces)
- 4 cloves garlic (minced)
- 2 tsp. chopped fresh rosemary leaves
- 1 tsp. salt (plus more to taste)
- 1/2 tsp. black pepper (preferably freshly ground, plus more to taste)
- 4 oz. Parmigiano-Reggiano cheese (preferably with rind attached; or use 1 1/2 cups finely shredded Parmesan)
- 1 lb. red potatoes (or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes)
- 6 cups chicken broth
- 15.5 oz. cannellini beans (1 can, drained but not rinsed)
- 28 oz. crushed tomatoes (1 can)
- 1/2 lb. green beans (ends trimmed, cut into 1/2-inch pieces)
- 1 cup ditalini pasta (or any small shape such as shells)
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Directions
- Heat 1/4 cup olive oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add onion, carrots, and celery and cook, stirring often, until softened, about 6 minutes. Stir in garlic, rosemary, 1 tsp. salt, and 1/2 tsp. pepper and cook until fragrant, about 2 minutes.
- Meanwhile, cut rind from Parmigiano-Reggiano and set cheese and rind aside.
- Add potatoes, cheese rind, and chicken broth to pot and bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are just tender, about 10 minutes.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium590mg25% |
| Potassium830mg24% |
| Protein13g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A60% |
| Vitamin C40% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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