Description
A classic Italian minestrone soup loaded with vegetables, beans, and pasta in a hearty tomato broth.
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 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 & pepper, to taste
- Fresh basil, to taste (optional)
- Freshly grated parmesan cheese, to taste
Instructions
1. Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.
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 to a boil.
3. Once boiling, reduce the heat to a simmer, partially cover the pot, and cook for 10 minutes.
4. Stir in the pasta and continue simmering uncovered for another 15-20 minutes or until the pasta and vegetables are tender, stirring occasionally.
5. Season to taste with salt and pepper, stir in basil if using, and serve topped with freshly grated parmesan. Add additional broth if the soup becomes too thick.
Notes
The pasta will absorb broth as it sits; add more broth to leftovers as needed. For freezing or long-term leftovers, cook the pasta separately and add it when reheating. Chop vegetables small so they cook evenly.
Nutrition
- Serving Size: 1 bowl