The secret to a stellar Minestrone lies in the slow cook of its ingredients. Opt for a leisurely simmer, ideally in a slow cooker, letting the flavors meld together seamlessly. It’s a culinary symphony best enjoyed with patience.
Crafted primarily from tomato paste, white beans, onions, carrots, celery, zucchini, and a blend of Provençal spices, our Minestrone invites personalization. Feel free to add your favorite vegetables for a bespoke touch.
Why you should try Minestrone Soup
- Our Zero Point Minestrone strikes the perfect balance of nourishment and taste.
- Whip up a batch on the weekend, and relish it throughout the week. It’s a time-saving, wholesome solution for the busiest of days.
- Canned tomatoes, beans, and frozen vegetables streamline the process. Efficiency meets flavor in a blink.
Makes 6-8 servings
Serving size: 250 g.
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
- 1 onion, chopped (160 g)
- 1 carrot, chopped (100 g.)
- 1 can (15 ounces or 425 g) of white beans, drained and rinsed
- 1 (28-ounce) can of crushed tomatoes or tomato juice
- 1 zucchini, chopped (1 cup or 250 g)
- 1 celery stalk, chopped (1/2 cup or 75 g)
- 1 teaspoon olive oil
- 1 teaspoon oregano
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 clove garlic, minced
- Salt to taste
- Water or vegetable broth to desired consistency
Instructions for making Minestrone Soup
1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, garlic and carrot and cook until softened, about 5 minutes.
2. Add the oregano, bay leaf, thyme, and garlic and cook for 1 minute more.
3. Stir in the crushed tomatoes or tomato juice, zucchini, white beans, and salt to taste. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
4. Add water or vegetable broth to desired consistency. Serve hot.
Variations and substitutions
1. Traditionalists swear by adding cured meats like chorizo or smoked chops. Exercise caution with points but indulge in low-fat variations for a flavor boost.
2. Elevate with spinach or other greens for added vibrancy.
3. If points allow, a sprinkle of Parmesan adds the perfect finishing touch.
Tips and Tricks Section for making Minestrone Soup
1. For a richer flavor, use homemade vegetable broth instead of water.
2. Master the art of a well-sauteed base – onions and carrots, slightly smoky, set the tone.
3. Invest in quality tomatoes, whether whole or paste, as they form the soul of the soup.
4. McCormick’s Provencal herb blend complements this dish impeccably. A culinary secret we’re happy to share.
WW Points
Onion 0 points
Carrots 0 points
Canned white beans 0 points
Canned crushed tomatoes 0 points
Uncooked zucchini 0 points
Celery 0 points
Olive oil 1 point
Dried oregano 0 points
Bay leaf 0 points
Dried thyme 0 points
Garlic 0 points
Table salt 0 points
Related Recipes
Minestrone Soup
Ingredients
- 1 onion, chopped (160 g)
- 1 carrot, chopped (100 g.)
- 1 can (15 ounces or 425 g) of white beans, drained and rinsed
- 1 (28-ounce) can of crushed tomatoes or tomato juice
- 1 zucchini, chopped (1 cup or 250 g)
- 1 celery stalk, chopped (1/2 cup or 75 g)
- 1 teaspoon olive oil
- 1 teaspoon oregano
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 clove garlic, minced
- Salt to taste
- Water or vegetable broth to desired consistency
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, garlic and carrot and cook until softened, about 5 minutes.
- Add the oregano, bay leaf, thyme, and garlic and cook for 1 minute more.
- Stir in the crushed tomatoes or tomato juice, zucchini, white beans, and salt to taste. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
- Add water or vegetable broth to desired consistency. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
