Description
A hearty and classic Italian minestrone soup loaded with fresh vegetables, beans, and elbow macaroni simmered in a flavorful tomato broth. Perfect for a comforting meal packed with nutrients and deliciousness.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled & sliced
- 3 cloves garlic minced
Soup Ingredients
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 1 small zucchini chopped
- 1 cup chopped fresh green beans
- 1 (14 ounce) can red kidney beans drained
- 1 (14 ounce) can white kidney (cannellini) beans drained
- 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 to 10 minutes until the vegetables are softened and fragrant.
- Add Main Ingredients: Stir in the crushed tomatoes, chicken or vegetable broth, chopped zucchini, 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 Soup: Once boiling, reduce the heat to a simmer. Cover the pot with the lid slightly open and let it cook for 10 minutes to allow flavors to meld.
- Cook Pasta and Vegetables: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for 20 minutes or until the pasta and vegetables are tender, stirring occasionally to prevent the pasta from sticking to the bottom.
- Season and Serve: Before serving, season the soup generously with salt and pepper to taste. Stir in fresh basil if using. Serve each bowl topped with freshly grated or shaved parmesan cheese. If soup is too thick, add a splash of broth to thin it out, especially for leftovers.
Notes
- The pasta absorbs broth over time, so add extra chicken or vegetable broth when reheating leftovers.
- For freezing or large leftovers, cook the pasta separately and add it in when reheating to maintain texture.
- Chop vegetables into small pieces to ensure they cook evenly and within the suggested cooking times.
- You can adapt this recipe for an Instant Pot version for quicker cooking.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg
