Minestrone Soup
6 servings
servings15 minutes
active time55 minutes
total timeIngredients
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)
Directions
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
DONT DOUBLE IN LECREUSET
Nutrition
Serving Size
-
Calories
299 kcal
Total Fat
6 g
Saturated Fat
2 g
Unsaturated Fat
3 g
Trans Fat
1 g
Cholesterol
5 mg
Sodium
974 mg
Total Carbohydrate
51 g
Dietary Fiber
12 g
Total Sugars
11 g
Protein
14 g
6 servings
servings15 minutes
active time55 minutes
total time