Classic Minestrone Soup
User Reviews
4.7
Classic Minestrone Soup
Description
This Classic Minestrone Soup includes a medley of vegetables like onion, celery, carrots, and green beans cooked in olive oil and flavored with garlic, basil, oregano, salt, and pepper. Crushed tomatoes and chicken broth make up the soup base, which simmers to blend the ingredients. White beans provide protein and creaminess, while small pasta shapes add texture and heartiness to the dish.
The soup has a balanced texture with tender vegetables and tender pasta cooked within the broth. The garlic and herbs contribute depth of flavor that complements the natural sweetness of the vegetables and acidity of the tomatoes. Adding Parmesan cheese at serving enhances the savory notes and adds a salty touch.
This soup suits a variety of meals as a comforting starter or main course. It pairs well with crusty bread for dipping. Variations in the tomato component are possible by mixing crushed and diced tomatoes to adjust texture. Different types of white beans can be used depending on availability and preference.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- ¾ cup celery about 2-3 ribs celery, chopped
- 1 cup carrot about 2-3 medium carrots, chopped
- 1 ½ cups green beans frozen or fresh, chopped
- 3 cloves garlic finely minced or 1 teaspoon garlic powder
- 1 teaspoon basil dried
- 1 teaspoon salt
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper
- 1 can tomato crushed, 28 ounces
- 6 cups chicken broth I use low-sodium, or vegetable broth
- 1 can White beans rinse and drained, 15 ounces
- 1 cup pasta small; like shells, ditalini or elbow
- Parmesan Cheese for serving
Instructions
- In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery and carrots. Cook, stirring occasionally, until the onions start to soften, about 4-5 minutes.
- Add the green beans, garlic, basil, salt, oregano and black pepper. Cook for another minute or so, stirring often.
- Stir in the crushed tomatoes and chicken broth. Bring the soup to a simmer and cook for 8-10 minutes until the vegetables have softened a bit (they'll cook more in the next step).
- Stir in the beans and pasta and cook for 10-11 minutes until the pasta and vegetables are tender.
- Season to taste with additional salt and pepper. Serve with Parmesan cheese, if desired.
Notes
- You may substitute half the crushed tomatoes with diced tomatoes to adjust texture.
- Great Northern or white kidney beans work best, but light or dark kidney beans can be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 197kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1091mg | 45% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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