Description
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!
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 (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.
5. Before serving, season to taste with salt & pepper, stir in the basil (if using), and serve each bowl with some parmesan cheese grated or shaved over top. Add more broth if the soup becomes too thick.
Notes
The pasta will soak up the broth the longer it sits. Add more broth when reheating leftovers.
If freezing or planning for leftovers, cook the pasta separately and add it in when reheating.
Chop vegetables small so they cook properly within the suggested timeframes.
This recipe can also be adapted for the Instant Pot.
Nutrition
- Serving Size: 1 bowl