Minestrone Soup
User Reviews
4.9
Minestrone Soup
Description
The recipe begins by sautéing aromatic vegetables including onion, celery, carrots, and garlic in olive oil and butter to build flavor. Crushed tomatoes and broth are then added along with zucchini, green beans, and a mixture of red kidney and cannellini beans, creating a rich, savory base enhanced by Italian seasoning. The soup is brought to a boil and then simmered to blend the flavors and soften the vegetables.
Elbow macaroni is stirred in last, cooking uncovered until tender, thickening the soup. The final seasoning with salt, pepper, and optional fresh basil creates a balanced taste. Serving the soup with freshly grated Parmesan adds a creamy, salty finish that complements its robust texture.
Since the pasta absorbs broth over time, leftovers may require thinning with additional stock. For easier reheating or freezing, cooking pasta separately is suggested to maintain its texture. Chopping the vegetables finely ensures even cooking within the recommended simmering time.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 ticks celery chopped
- 3 medium carrot peeled & sliced
- 3 cloves garlic minced
- 1 (28 ounce) crushed tomatoes canned
- 4 cups chicken broth or veggie broth
- 1 small zucchini chopped
- 1 cup Green bean chopped, fresh
- 1 (14 ounce) red kidney beans drained, can
- 1 (14 ounce) cannellini beans drained, canned
- 1/2 teaspoon Italian seasoning
- 3/4 cup elbow macaroni uncooked
- salt to taste
- black pepper to taste
- basil optional, to taste, fresh
- Parmesan Cheese to taste, freshly grated
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 absorbs broth as leftovers sit; thin with extra broth before serving.
- For freezing or large batches, cook pasta separately and add when reheating to prevent sogginess.
- Finely chop vegetables to ensure they cook thoroughly within recommended times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 974mg | 41% |
| Potassium | 1272mg | 27% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
| Vitamin A | 5670IU | 113% |
| Vitamin C | 33mg | 37% |
| Calcium | 160mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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