Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and pasta in a rich tomato broth. Perfect for a nutritious meal that warms you up on any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled & sliced
- 3 cloves garlic minced
- 1 small zucchini chopped
- 1 cup chopped fresh green beans
Liquids and Canned Goods
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 1 (14 ounce) can red kidney beans drained
- 1 (14 ounce) can white kidney (cannellini) beans drained
Miscellaneous
- 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
- Sauté Aromatics: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Cook over medium heat, stirring occasionally, for 10 minutes until the vegetables soften and become fragrant.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the soup to a boil.
- Simmer Soup: Once boiling, reduce heat to maintain a simmer and partially cover the pot with the lid slightly open. Let it simmer for 10 minutes to allow the flavors to meld and the vegetables to cook through.
- Cook Pasta: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for 20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta and vegetables are tender.
- Final Seasoning and Serving: Taste and season the soup generously with salt and pepper. Stir in fresh basil if desired. Serve each bowl topped with freshly grated or shaved parmesan cheese. If the soup is too thick, add a splash more broth to thin it out.
Notes
- The pasta absorbs the broth over time. For leftovers or freezing, cook pasta separately and add when reheating to maintain texture.
- Chop vegetables small to ensure they cook evenly within the suggested cooking times.
- This recipe can be adapted for the Instant Pot for a quicker version.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg
