My F&W
quick save (...)

Creamy Minestrone with Hummus

  • ACTIVE: 15 MIN

Swirling hummus into this vegetable soup makes it nicely creamy.

blog Tips from the F&W Test Kitchen

  1. 1/4 cup extra-virgin olive oil
  2. 1 cup thinly sliced onion
  3. 2 cups shredded green cabbage
  4. 1 cup diced zucchini
  5. 1 cup green beans cut into 1-inch lengths
  6. One 14-ounce can diced tomatoes, drained
  7. 4 cups chicken stock or low-sodium broth
  8. Salt and freshly ground pepper
  9. 2 cups cooked ditalini or small small pasta shells
  10. 1/2 cup Easy Hummus with Tahini
  11. Freshly grated grated Parmigiano-Reggiano cheese, for sprinkling
  1. In a large pot, heat 2 tablespoons of the olive oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the cabbage, zucchini, green beans, tomatoes and chicken stock; season with salt and pepper and bring to a boil.
  2. Cover and simmer the soup over low heat until the vegetables are tender, about 15 minutes. Add the pasta and cook until heated through. Stir in the hummus just before serving. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil, sprinkle with the cheese and serve.
Make Ahead The soup can be refrigerated overnight. Rewarm gently without boiling.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.