Description
Minestrone Soup is a comforting and nourishing Italian classic, brimming with a vibrant medley of fresh vegetables, hearty beans, and tender pasta simmered in a rich tomato broth. This delightful soup not only warms you on chilly days but also serves as a versatile dish that can be customized based on available ingredients. Perfect for family dinners or meal prep, it’s easy to make and tastes even better the next day, making it a go-to recipe for busy weeknights. Enjoy a bowlful of flavors that will satisfy your cravings while providing essential nutrients!
Ingredients
Scale
- 1 medium onion
- 2 sticks celery
- 3 medium carrots
- 3 cloves garlic
- 1 small zucchini
- 1 cup fresh green beans
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can red kidney beans
- 1 (14-ounce) can white kidney beans
- 3/4 cup uncooked elbow macaroni
- Italian seasoning, salt, and pepper to taste
Instructions
- In a large soup pot, heat olive oil and butter over medium heat. Add chopped onion, celery, carrots, and minced garlic. Sauté for about 7 minutes until the vegetables are tender.
- Stir in crushed tomatoes, broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Bring to a boil over high heat.
- Once boiling, reduce heat and let simmer with the lid slightly ajar for about 10 minutes.
- Add the elbow macaroni to the soup and continue to simmer uncovered for another 15-20 minutes until pasta is tender. Stir occasionally to prevent sticking.
- Season with salt and pepper before serving. Top with optional fresh basil or grated cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg