Description
A hearty and flavorful Minestrone Soup packed with fresh vegetables, beans, and tender elbow macaroni simmered in a savory tomato and broth base, perfect for a comforting meal.
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
Liquids and Seasonings
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- Fresh basil optional, to taste
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
Toppings
- 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 10 minutes until the vegetables soften and become fragrant.
- Add Liquids and Beans: 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 the heat to a simmer and cover the pot with the lid slightly ajar. Cook for 10 minutes to allow flavors to meld and vegetables to cook through.
- Add Pasta and Continue Cooking: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for 20 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta and vegetables are tender.
- Final Seasoning and Serving: 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. Add extra broth if the soup is too thick, especially when reheating leftovers.
Notes
- The pasta will absorb broth over time; for leftovers or freezing, cook pasta separately and add when reheating.
- Chop vegetables small to ensure even cooking within the cooking timeframe.
- An Instant Pot version of this soup is available for quicker preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 10 mg
