Description
A hearty and classic Italian minestrone soup packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect for a comforting and nourishing meal any day of the week.
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
Broth and Tomatoes
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
Beans and Pasta
- 1 (14 ounce) can red kidney beans, drained
- 1 (14 ounce) can white kidney (cannellini) beans, drained
- 3/4 cup uncooked elbow macaroni
Seasonings and Garnishes
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil (optional), to taste
- Freshly grated parmesan cheese, to taste
Instructions
- Sauté the aromatics: Add the olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and fragrant, about 10 minutes.
- Add broth and vegetables: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, chopped green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook for 10 minutes to allow the flavors to meld and vegetables to cook through.
- Add the pasta: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for another 20 minutes or until the pasta and vegetables are tender, stirring occasionally to prevent the pasta from sticking to the bottom.
- Season and serve: Season the soup generously with salt and pepper to taste. Stir in fresh basil if using. Serve each bowl topped with freshly grated parmesan cheese. If the soup is too thick, add a splash of broth to reach your desired consistency, especially for leftovers.
Notes
- The pasta absorbs broth over time, so leftovers may require additional broth to loosen the soup. For freezing or large batches, cook the pasta separately and add it in when reheating to avoid mushiness.
- Chop the vegetables finely to ensure even cooking within the suggested timeframes.
- This recipe can be adapted for an Instant Pot; refer to the alternative Instant Pot version for pressure cooking instructions.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 10 mg
