Best Minestrone Soup
Ingredients
The base
-
2
tbsp
olive oil
-
1
yellow onion, diced
-
3
carrots, diced
-
3
celery stalks, diced
-
2
cups
chopped green beans
-
4
cloves
garlic, minced
The seasonings
-
1
tsp
salt
-
½
tsp
pepper
-
1
tsp
dried oregano
-
1
tsp
dried thyme
The liquids
-
28
oz
can diced tomatoes
-
15
oz
can tomato sauce
-
1
can
dark kidney beans, drained and rinsed
-
1
can
light kidney beans, drained and rinsed
-
4
cups
vegetable broth
-
3
cups
water
The pasta and garnish
-
1½
cups
ditalini pasta
-
½
cup
fresh parsley, chopped
-
⅓
cup
parmesan cheese
Instructions
- Heat olive oil in a large dutch oven or soup pot over medium-high heat.
- Add diced onion, carrots, and celery; cook for 7-8 minutes until softened.
- Stir in green beans and minced garlic, then add salt, pepper, oregano, and thyme.
- Pour in diced tomatoes, tomato sauce, beans, vegetable broth, and water; cover and bring to a boil.
- Once boiling, reduce heat and simmer for 10 minutes.
- Add pasta and cook uncovered for another 10 minutes, stirring occasionally.
- Stir in chopped parsley just before turning off the heat, then mix in parmesan cheese.
- Serve hot, optionally topped with more cheese and red pepper flakes.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
800mg
Cholesterol
10mg
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