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–+ servings

Minestrone Soup

A vibrant blend of fresh vegetables, hearty beans, and pasta simmered in a rich tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Nutrition

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 can crushed tomatoes 28 ounces
  • 4 cups chicken broth or veggie broth
  • 1 small zucchini chopped
  • 1 cup fresh green beans chopped
  • 1 can red kidney beans 14 ounces, drained
  • 1 can white kidney (cannellini) beans 14 ounces, 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

Method
 

  1. Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7–10 minutes until the vegetables are tender and fragrant.
  2. Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high until it reaches a boil.
  3. Once boiling, reduce the heat so it's simmering. Cover the pot with the lid slightly open and cook for about 10 minutes.
  4. Stir in the pasta and continue simmering without the lid for another 15–20 minutes until both the pasta and veggies are tender.
  5. Before serving, generously season with salt & pepper to taste. If you're using fresh basil, stir that in now too! Serve each bowl topped with freshly grated parmesan cheese if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 400mgFiber: 5gSugar: 6g

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