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Minestrone Soup Recipe

Delicious Minestrone Soup Recipe for Cozy Nights In

Discover this delicious minestrone soup recipe, a comforting dish packed with vibrant vegetables and hearty beans.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Adds richness and flavor; substitute with avocado oil if needed.
  • 1 tablespoon butter Provides depth of flavor; for dairy-free, use more olive oil.
  • 1 medium onion, chopped This forms the base flavor for the soup.
  • 2 sticks celery, chopped Adds delightful crunch and freshness.
  • 3 medium carrots, peeled & sliced Brings sweetness and vibrant color.
  • 3 cloves garlic, minced Enhances the soup with aromatic flavor.
  • 1 can (28 oz) crushed tomatoes Creates the soup's rich base; diced tomatoes can be used as a substitute.
  • 4 cups chicken or vegetable broth The main liquid base that adds seasoning.
  • 1 small zucchini, chopped Contributes delicate flavor and lively texture.
  • 1 cup fresh green beans, chopped Provides vibrant color and vital nutrition.
  • 1 can red kidney beans, drained A hearty protein source that adds heartiness.
  • 1 can white kidney (cannellini) beans, drained Offers a creamy texture and additional protein.
  • 0.5 teaspoon Italian seasoning A blend of herbs for flavor complexity.
  • 0.75 cup elbow macaroni, uncooked Introduces heartiness and bulk to the soup.
  • salt Essential for seasoning your dish according to taste.
  • pepper Essential for seasoning your dish according to taste.
  • fresh basil (optional) Adds a fresh and aromatic finish.
  • freshly grated Parmesan cheese Enhances richness and depth; replace with nutritional yeast for a dairy-free version.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions for Hearty Minestrone Soup Recipe
  1. In a large soup pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until melted, about 2 minutes.
  2. Add 1 chopped onion, 2 sticks of chopped celery, 3 peeled and sliced carrots, and 3 minced garlic cloves to the pot. Sauté for 7-10 minutes until fragrant.
  3. Stir in a 28 oz can of crushed tomatoes, 4 cups of broth, 1 small chopped zucchini, and 1 cup of chopped green beans, adding 1 can each of drained beans and 0.5 teaspoon of Italian seasoning.
  4. Bring the mixture to a lively boil, about 5 minutes.
  5. Once boiling, reduce the heat to low and cover slightly, allowing it to simmer for 10 minutes.
  6. After simmering, stir in 0.75 cup of uncooked elbow macaroni and simmer for another 15-20 minutes until pasta is tender.
  7. Season the soup with salt and pepper to taste, adding fresh basil if using.
  8. Ladle the soup into bowls and top with freshly grated Parmesan cheese, serving hot.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 400IUVitamin C: 45mgCalcium: 10mgIron: 15mg

Notes

Consider cooking pasta separately for leftovers to maintain texture, and feel free to customize with seasonal vegetables.

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