Minestrone Soup

Serves: 6

Chock full of fresh veggies, beans, and fresh herbs. Serve leftovers for lunch with crusty french bread.

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:


2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound fresh green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
2 teaspoons fresh oregano, chopped
2 teaspoons fresh basil, chopped
kosher salt and freshly ground pepper
1 (28-ounce) can no-salt-added diced tomato
1 (14 1/2-ounce) can crushed tomato
6 cups low-sodium chicken broth
1 (15-ounce) can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil


Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Photograph by Andrew Mccaul

Source: foodnetwork.com

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