Description
This hearty and wholesome Minestrone Soup is packed with fresh vegetables, beans, and pasta in a flavorful tomato broth. Perfect for a comforting meal, it combines sautéed veggies with rich broth and Italian seasoning, simmered to tender perfection and topped with fresh basil and parmesan cheese.
Ingredients
Scale
Vegetables and Aromatics
- 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 small zucchini chopped
- 1 cup chopped fresh green beans
Broth and Beans
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 1 (14 ounce) can red kidney beans drained
- 1 (14 ounce) can white kidney (cannellini) beans drained
Seasonings and Pasta
- 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 Vegetables: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Sauté over medium heat for 10 minutes until the vegetables soften and the flavors meld together.
- Add Broth and Beans: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, drained red kidney beans, drained white kidney beans, and Italian seasoning. Increase the heat to high and bring the mixture to a rolling boil.
- Simmer Soup: Once boiling, reduce heat to low to simmer the soup. Cover the pot with the lid slightly ajar and cook for 10 minutes, allowing the flavors to integrate and vegetables to soften.
- Cook Pasta: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for an additional 20 minutes, or until the pasta and vegetables are tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Season and Serve: Before serving, taste and adjust seasoning with salt and pepper generously. Stir in fresh basil if using. Serve each bowl topped with freshly grated or shaved parmesan cheese. If the soup is too thick, add a splash of broth to loosen the consistency, especially when reheating leftovers.
Notes
- The pasta absorbs broth over time; add extra broth when reheating leftovers to adjust thickness.
- For make-ahead or freezing, cook the pasta separately and add it in when reheating to avoid sogginess.
- Chop vegetables finely to ensure even cooking within the cook time.
- An Instant Pot adaptation is available for this recipe for quicker cooking.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg
