Description
Classic Minestrone Soup is loaded with vegetables, beans, and pasta in a rich tomato broth. This hearty Italian soup is nourishing, easy to make, and perfect for leftovers.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled and sliced
- 3 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 small zucchini chopped
- 1 cup chopped fresh green beans
- 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 and pepper to taste
- Fresh basil optional
- Freshly grated Parmesan cheese
Instructions
- Add olive oil, butter, onion, celery, carrots, and garlic to a large soup pot and sauté over medium heat for 7 to 10 minutes.
- Stir in crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Bring to a boil.
- Reduce heat to a simmer, cover with lid slightly open, and cook for 10 minutes.
- Stir in elbow macaroni and simmer uncovered for 15 to 20 minutes until pasta and vegetables are tender.
- Season with salt and pepper, stir in fresh basil if using, and serve topped with grated Parmesan cheese.
Notes
- Chop vegetables small so they cook evenly within the recommended time.
- The pasta absorbs broth as it sits, so add extra broth when reheating leftovers.
- For freezing, cook pasta separately and add when reheating to prevent mushy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg