Description
This hearty Minestrone Soup is a comforting Italian classic that combines a medley of fresh vegetables, wholesome beans, and tender pasta in a rich tomato broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion (chopped)
- 2 sticks 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
- Sauté onion, celery, carrots, and garlic in olive oil and butter in a large soup pot for 7–10 minutes until onions are translucent.
- Stir in crushed tomatoes, broth, zucchini, green beans, both types of beans, and Italian seasoning. Bring to boil.
- Reduce heat to simmer; cover slightly and cook for about 10 minutes.
- Add elbow macaroni and simmer uncovered for another 15–20 minutes until pasta and veggies are tender.
- Season with salt and pepper to taste; serve topped with fresh basil and grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 870mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg