Description
This hearty Minestrone Soup recipe is a flavorful Italian classic packed with vegetables, beans, and pasta simmered in a savory tomato broth. Perfect for a comforting lunch or dinner, it combines fresh vegetables, kidney beans, and elbow macaroni, seasoned with Italian herbs and topped with parmesan cheese for a satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled and sliced
- 3 cloves garlic minced
- 1 small zucchini chopped
- 1 cup chopped fresh green beans
Liquids and Beans
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 (14 ounce) can red kidney beans drained
- 1 (14 ounce) can white kidney (cannellini) beans drained
Dry Ingredients and Seasonings
- 1/2 teaspoon Italian seasoning
- 3/4 cup uncooked elbow macaroni
- Salt and pepper to taste
To Serve
- Fresh basil optional, to taste
- Freshly grated parmesan cheese to taste
Instructions
- Sauté Aromatics: 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 are softened and fragrant.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook for 10 minutes to let flavors meld and vegetables soften.
- Add Pasta and Continue Cooking: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for 20 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta and vegetables are tender.
- Season and Serve: Taste and season generously with salt and pepper. Stir in fresh basil if using. Serve each bowl topped with freshly grated or shaved parmesan cheese. If the soup is too thick, thin it with a splash of broth especially when reheating leftovers.
Notes
- The pasta absorbs broth as it sits, so you may need to add extra broth to leftover soup to loosen the texture.
- For freezing or bulk meal prep, cook pasta separately and add it when reheating to prevent it from becoming mushy.
- Chop vegetables into small even pieces to ensure they cook fully within the cooking times.
- An Instant Pot version of this soup is available for faster cooking and convenience.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg
