Minestrone Soup
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4.9
183 reviews
Excellent
Minestrone Soup
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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!
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 ticks 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
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 will soak up the broth the longer you leave it. You may need to add more chicken/veg broth to leftovers. If you're freezing the bulk of this soup or planning on having lots of leftovers, I recommend cooking the pasta separately and adding it in when you reheat it.
- I recommend chopping the vegetables quite small (see the ingredients photo in the blog post) so they cook properly in the timeframes I suggest in the recipe.
- Want to make this soup in your Instant Pot? Check out that version here.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
51g
(17%)
Protein
14g
(28%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
5mg
(2%)
Sodium
974mg
(41%)
Potassium
1272mg
(36%)
Fiber
12g
(48%)
Sugar
11g
(22%)
Vitamin A
5670IU
(113%)
Vitamin C
33mg
(37%)
Calcium
160mg
(16%)
Iron
6mg
(33%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
183 reviews
Excellent
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