Minestrone Soup Recipe
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Minestrone Soup Recipe

Author: Jennifer

Ingredients

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

Instructions

  • Take the Olive Oil and heat in a large pot over medium-high heat. Add in your onion and cook until it is translucent, around 4 minutes.
  • Add your garlic and cook for 30 more seconds. Add your carrot and celery and cook until these are softened.
  • Stir in your oregano, green beans, basil, salt, and pepper, and cook this for 3 more minutes.
  • Add your tomatoes and chicken broth, and bring the pot to a boil. Reduce heat to medium-low and simmer it for about 10 minutes.
  • Stir in kidney beans and pasta. Cook until tender, around 10 minutes.
  • Season with salt. Ladle into bowls and top with parmesan and basil. Serve.