Description
A hearty and classic Minestrone Soup packed with fresh vegetables, beans, and elbow macaroni in a flavorful tomato and broth base. Perfectly seasoned with Italian herbs and finished with fresh basil and parmesan cheese, this comforting soup is ideal for a satisfying lunch or dinner.
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
Beans and Broth
- 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
Seasoning 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 the Vegetables: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Sauté over medium heat for 7-10 minutes until the vegetables are tender and aromatic.
- 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 the heat to high and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce heat to a simmer and cover the pot with the lid slightly ajar. Cook for 10 minutes to let the flavors meld and the vegetables soften.
- Cook Pasta in Soup: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for another 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, season the soup generously with salt and pepper. Stir in fresh basil if using. Serve each bowl with freshly grated or shaved parmesan cheese on top. If the soup is too thick, add a splash of broth to thin it out, especially when reheating leftovers.
Notes
- The pasta will absorb broth over time; add extra chicken or vegetable broth to leftovers to maintain soup consistency.
- For freezing or making in bulk, cook the pasta separately and add it when reheating to prevent sogginess.
- Chop vegetables finely to ensure they cook properly within the given time.
- An Instant Pot variation is available for a quicker cooking method.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg
