Minestrone Soup
This minestrone soup recipe is loaded with vegetables, beans, and pasta in a delicious tomato broth. This classic soup is nourishing, easy to make, and makes amazing leftovers!
Servings: 6
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 fresh green beans chopped
- 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.
- 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
- The pasta will soak up the broth the longer you leave it. You may need to add more chicken/veg broth to leftovers. If you're freezing the bulk of this soup or planning on having lots of leftovers, I recommend cooking the pasta separately and adding it in when you reheat it.
- I recommend chopping the vegetables quite small (see the ingredients photo in the blog post) so they cook properly in the timeframes I suggest in the recipe.
- Want to make this soup in your Instant Pot? Check out that version here.
Nutrition
Calories: 299kcal | Carbohydrates: 51g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 974mg | Potassium: 1272mg | Fiber: 12g | Sugar: 11g | Vitamin A: 5670IU | Vitamin C: 33mg | Calcium: 160mg | Iron: 6mg