Comforting Minestrone Soup Recipe for Cozy Evenings

This hearty Italian Minestrone soup recipe is packed with vegetables, beans, and pasta, making it a must-try for cozy evenings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can be swapped for canola or avocado oil
1 tablespoon Butter Feel free to omit for a dairy-free version
1 medium Onion Chopped; yellow or white works well
2 stalks Celery Chopped; leeks can be a milder alternative
2 medium Carrots Chopped; sweet potatoes also make a great substitute
3 cloves Garlic Minced; can use garlic powder if needed

For the Tomato Base

28 ounces Crushed Tomatoes Canned diced tomatoes can also be used
4 cups Chicken Broth or Vegetable Broth Dilute high-sodium broth with water if preferred

For the Vegetables

1 medium Zucchini Diced; yellow squash is a fitting substitute
1 cup Fresh Green Beans Can use frozen if preferred

For Protein and Fillers

1 can Red Kidney Beans 15 ounces, drained and rinsed
1 can White Kidney (Cannellini) Beans 15 ounces, drained and rinsed
1 cup Elbow Macaroni Can substitute with ditalini or small pasta shapes

Seasoning and Garnishes

1 tablespoon Italian Seasoning A blend of basil, oregano, and thyme can be used
to taste Salt & Pepper Use sea salt and freshly cracked for extra depth
to taste Fresh Basil Optional garnish; can use parsley or spinach
to taste Freshly Grated Parmesan Cheese Nutritional yeast is a good vegan alternative

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter melts and starts to bubble, add 1 chopped onion, 2 chopped celery stalks, and 2 chopped carrots. Sauté for 7-10 minutes until softened and onions are translucent.
Stir in 3 minced garlic cloves and cook for an additional minute. Add 1 can (28 ounces) of crushed tomatoes and 4 cups of broth. Bring to a gentle boil, stirring occasionally.
Reduce heat to a simmer, add 1 diced zucchini, 1 cup of fresh green beans, 1 can (15 ounces) of red kidney beans, and 1 can (15 ounces) of white kidney beans. Mix in 1 tablespoon of Italian seasoning.
Cover partially and simmer for about 10 minutes for flavors to meld.
Stir in 1 cup of elbow macaroni and simmer uncovered for 15-20 minutes until pasta is tender.
Taste and adjust seasoning with salt and pepper. Add fresh basil if desired, and serve with freshly grated Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 950mgPotassium: 650mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Cook pasta separately if storing leftovers to avoid sogginess. Add a Parmesan rind while simmering for enhanced flavor.

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