Minestrone Soup Recipe
User Reviews
4.7
Minestrone Soup Recipe
Description
This Minestrone Soup Recipe starts by sautéing chopped onions, minced garlic, diced carrots, and celery in olive oil until lightly browned. Diced zucchini, green beans, and canned diced tomatoes are added, followed by vegetable broth and drained cannellini beans. The soup is seasoned with dried basil, oregano, and thyme and left to simmer to develop flavor.
Elbow macaroni is stirred in and cooked until tender, adding body to the soup. The result is a colorful, chunky soup rich in vegetables and beans, balanced by aromatic herbs and a tomato-based broth. Fresh Parmesan cheese and basil as garnish provide savory depth and a bright finish to each serving.
This recipe suits a hearty lunch or light dinner and can be adjusted with gluten-free pasta if desired. It can be enhanced with crushed red pepper flakes for a touch of heat. A versatile and filling soup, it captures a classic combination of garden vegetables, beans, and pasta in a nourishing broth.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, small
- 4 cloves garlic minced
- 2 carrot peeled and diced
- 2 celery diced, ribs
- 1 zucchini diced, medium
- 1 cup green beans fresh or frozen
- 28 ounces diced tomatoes (can use fire roasted tomatoes)
- 6 cups vegetable broth
- 14 ounce cannellini beans rinsed and drained, canned
- 1 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1 cup elbow macaroni (can use gluten-free pasta)
- salt to taste
- black pepper to taste
- Parmesan Cheese for garnish, fresh
- basil for garnish, fresh
Instructions
- Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes.
- Stir in vegetable broth, beans, basil, oregano, and thyme. Simmer on low for 20 minutes.
- Add the pasta and cook until tender, about 12 to 15 minutes. If you need to add more broth, you can.
- Season soup with salt and pepper. If you want a little heat, you can add crushed red pepper flakes. Ladle the soup into bowls and garnish with parmesan cheese and fresh basil, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Sodium | 868mg | 36% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3185IU | 64% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 63mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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