Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and elbow macaroni simmered in a flavorful tomato broth, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Vegetables & 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
Liquids & Canned Goods
- 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 & Others
- 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 7-10 minutes until the vegetables soften and become fragrant.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, chopped green beans, red kidney beans, white kidney (cannellini) beans, and Italian seasoning. Increase the heat to high and bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low so the soup is simmering. Cover the pot with the lid slightly ajar and cook for 10 minutes to allow the flavors to meld.
- Add Pasta and Continue Cooking: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for another 15-20 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 season with salt and pepper as desired. Stir in fresh basil if using. Serve each bowl topped with freshly grated or shaved parmesan cheese. If the soup is too thick, add an extra splash of broth to thin it out, especially for leftovers.
Notes
- The pasta absorbs the broth over time, so add more broth when reheating leftovers to maintain desired consistency.
- For freezing or large batches, consider cooking pasta separately and adding it when reheating to prevent mushiness.
- Chop vegetables finely to ensure they cook thoroughly within the suggested time.
- This recipe can be adapted for Instant Pot cooking; check the referenced Instant Pot version for directions.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg
