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Hearty Minestrone Soup with Vegetables and Pasta Recipe

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4.2 from 69 reviews

A hearty and comforting classic Italian Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful tomato broth. Perfect for a wholesome meal that warms you up and nourishes you with a delightful blend of textures and flavors.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 sticks celery, chopped
  • 3 medium carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1 cup chopped fresh green beans

Broth & Tomato

  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or vegetable broth

Beans

  • 1 (14 ounce) can red kidney beans, drained
  • 1 (14 ounce) can white kidney (cannellini) beans, drained

Seasoning & Pasta

  • 1/2 teaspoon Italian seasoning
  • 3/4 cup uncooked elbow macaroni
  • Salt and pepper, to taste
  • Fresh basil (optional, to taste)
  • Freshly grated parmesan cheese, to taste

Instructions

  1. Sauté Vegetables: Add olive oil, butter, chopped onion, celery, carrots, and minced garlic to a large soup pot. Sauté over medium heat for 7-10 minutes until vegetables are softened and fragrant.
  2. Add Liquids and Veggies: Stir in crushed tomatoes, chicken or vegetable broth, chopped zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high and bring the mixture to a boil.
  3. Simmer the Soup: Once boiling, reduce heat to a simmer, cover pot with the lid slightly ajar, and cook for 10 minutes to let the flavors meld and vegetables soften.
  4. Cook Pasta and Final Simmer: Stir in the uncooked elbow macaroni. Continue simmering the soup uncovered for 15-20 minutes, stirring occasionally to prevent pasta from sticking, until the pasta and vegetables are tender.
  5. Season and Serve: Taste and season with salt and pepper as needed. Stir in fresh basil if using. Serve each bowl topped with freshly grated or shaved parmesan cheese. If the soup is too thick, add extra broth to reach desired consistency.

Notes

  • Use vegetable broth to make this soup vegetarian.
  • For a thicker soup, reduce broth slightly; for thinner, add more broth or water.
  • Fresh basil adds brightness, but it’s optional.
  • Simmering with the lid slightly open helps concentrate the flavors while allowing some moisture to escape.
  • You can substitute elbow macaroni with small pasta shapes like ditalini or small shells.
  • Leftover soup stores well and tastes even better the next day.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/hearty-minestrone-soup-with-vegetables-and-pasta-recipe/