Go Back
soup with vegetable on gray bowl

Minestrone Soup

In less than an hour, you can have a bowl of minestrone soup, brimming with satisfaction and nutrition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Calories 260 kcal

Ingredients
  

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

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  • Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Notes

Minestrone soup is robust, so pair it with good bread and butter, a hearty salad, or a warming side like mashed potatoes.