Description
A hearty and healthy minestrone soup filled with fresh vegetables and beans.
Ingredients
Scale
- 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
- Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes over medium heat.
- 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.
- 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.
- Stir in the pasta. Continue simmering the soup (I leave the lid off) for another 15-20 minutes or until the pasta and veggies are tender. Stir occasionally to stop the pasta from sticking to the bottom.
- Before serving, season to taste with salt & pepper (I am generous with both), stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. This minestrone is fairly thick. If you find it too thick, add a splash more broth to thin it out (especially leftovers).
Notes
- This soup is extremely versatile; feel free to add any vegetables you have on hand.
- For a vegetarian version, use vegetable broth.
- This soup can be made ahead and stored in the fridge for a few days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg