Minestrone Soup

Minestrone Soup

from tasteofhome.com
Dinner
65 min
11 servings
180 kcal / serving

This minestrone soup recipe is packed with vegetables, pasta and beans in a bright tomatoey broth. It ticks all the boxes: It's hearty, incredibly comforting and a breeze to make!

Ingredients

  • 2 largecarrots, diced
  • 2celery ribs, chopped
  • 1 mediumonion, chopped
  • 1 tablespoonolive oil
  • 1 tablespoonbutter
  • 2garlic cloves, minced
  • 2 cansreduced-sodium chicken broth
  • 2 cansno-salt-added tomato sauce
  • 1 cankidney beans, rinsed and drained
  • 1 cangarbanzo beans or chickpeas, rinsed and drained
  • 1 candiced tomatoes, undrained
  • 1 cupsshredded cabbage
  • 1 tablespoondried basil
  • 1 teaspoonsdried parsley flakes
  • 1 teaspoondried oregano
  • ½ teaspoonpepper
  • 1 cupuncooked whole wheat elbow macaroni
  • 11 teaspoonsgrated parmesan cheese

Directions

  1. 1

    In a large saucepan, saute the onions, carrot and celery in oil and butter until tender. Stir in the garlic and cook for one minute longer.

  2. 2

    Stir in the broth, tomato sauce, kidney beans, chickpeas, tomatoes (with juices), cabbage, basil, parsley, oregano and pepper. Bring to a boil, then reduce the heat. Cover with a lid and simmer for 15 minutes.

  3. 3

    Stir in the pasta and cook, uncovered, for six to eight minutes or until the pasta and vegetables are tender.

  4. 4

    Ladle the soup into bowls. Garnish each bowl with Parmesan cheese.