Minestrone Soup

Minestrone Soup

from saltandlavender.com
55 min
6 servings

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!

Ingredients

  • 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)

Directions

  1. 1

    Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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).