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Minestrone Soup
Minestrone Soup

Minestrone Soup
Minestrone Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     medium onion, diced
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     small zucchini, diced
  • 1
    item
     small yellow squash, diced
  • 240
    ml
     green beans, trimmed and cut into 1-inch pieces
  • 1
    item
     (14.5-ounce) can diced tomatoes
  • 960
    ml
     chicken broth
  • 240
    ml
     water
  • 240
    ml
     uncooked pasta (such as small shells or macaroni)
  • 1
    item
     (15-ounce) can kidney beans, drained and rinsed
  • 240
    ml
     frozen peas
  • 60
    ml
     chopped fresh parsley
  • 2
    tbsp
     chopped fresh basil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     grated parmesan cheese, for serving (optional)
Minestrone Soup
Instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion, minced garlic, carrots, celery, zucchini, and yellow squash.
  3. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
  4. Add Broth and Beans: Stir in the green beans, diced tomatoes, chicken broth, and water.
  5. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Add the uncooked pasta to the pot and simmer until it is cooked to your liking, about 8-10 minutes.
  7. Stir in the kidney beans, frozen peas, chopped parsley, and chopped basil.
  8. Simmer for an additional 5 minutes to heat through.
  9. Season the soup with salt and pepper to taste.
  10. Serve the Minestrone soup hot, garnished with grated Parmesan cheese if desired.
  11. Enjoy this hearty and flavorful Italian-inspired soup!
  12. Add the pasta and simmer until it is cooked to your liking, about 8-10 minutes.
  13. Stir in the kidney beans, peas, parsley, and basil. Simmer for an additional 5 minutes.
  14. Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!
  • 2
    tbsp
     olive oil
  • 1
    item
     medium onion, diced
  • 3
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     small zucchini, diced
  • 1
    item
     small yellow squash, diced
  • 240
    ml
     green beans, trimmed and cut into 1-inch pieces
  • 1
    item
     (14.5-ounce) can diced tomatoes
  • 960
    ml
     chicken broth
  • 240
    ml
     water
  • 240
    ml
     uncooked pasta (such as small shells or macaroni)
  • 1
    item
     (15-ounce) can kidney beans, drained and rinsed
  • 240
    ml
     frozen peas
  • 60
    ml
     chopped fresh parsley
  • 2
    tbsp
     chopped fresh basil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     grated parmesan cheese, for serving (optional)
1
Servings
0

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, minced garlic, carrots, celery, zucchini, and yellow squash.

Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.

Add Broth and Beans: Stir in the green beans, diced tomatoes, chicken broth, and water.

Bring the mixture to a boil, then reduce the heat to a simmer.

Add the uncooked pasta to the pot and simmer until it is cooked to your liking, about 8-10 minutes.

Stir in the kidney beans, frozen peas, chopped parsley, and chopped basil.

Simmer for an additional 5 minutes to heat through.

Season the soup with salt and pepper to taste.

Serve the Minestrone soup hot, garnished with grated Parmesan cheese if desired.

Enjoy this hearty and flavorful Italian-inspired soup!

Add the pasta and simmer until it is cooked to your liking, about 8-10 minutes.

Stir in the kidney beans, peas, parsley, and basil. Simmer for an additional 5 minutes.

Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!

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