Description
This classic minestrone soup is loaded with vegetables, beans, pasta, and a rich tomato broth that creates a hearty and nourishing meal.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 medium onion chopped
2 sticks celery chopped
3 medium carrots peeled & sliced
3 cloves garlic minced
1 (28 ounce) can crushed tomatoes
4 cups chicken broth or veggie broth
1 small zucchini chopped
1 cup chopped fresh green beans
1 (14 ounce) can red kidney beans drained
1 (14 ounce) can white kidney (cannellini) beans drained
1/2 teaspoon Italian seasoning
3/4 cup uncooked elbow macaroni
Salt & pepper to taste
Fresh basil optional, to taste
Freshly grated parmesan cheese to taste
Instructions
1. Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.
2. Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.
3. Once the soup is boiling, reduce the heat so it’s simmering and cover the pot with the lid slightly open and cook for 10 minutes.
4. Stir in the pasta. Continue simmering the soup (lid off) for another 15-20 minutes or until pasta and veggies are tender. Stir occasionally.
5. Season to taste with salt and pepper. Stir in basil if using. Serve with parmesan on top.
Notes
This soup thickens as it cools. Add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0