Minestrone Soup

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Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 550kcal

Author: asclavijo

Ingredients

2 Tbsp 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 tsp dried oregano
1 tsp dried basil
Kosher salt and freshly ground pepper
1 28- oz can no-salt-added diced tomatoes
1 14- oz can crushed tomatoes
6 cups low-sodium chicken broth
1 15- oz can low-sodium kidney beans drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 Tbsp 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

This recipe is extremely forgiving. I typically throw all ingredients in the crock pot and set it on low for the day. I usually add 1lb ground turkey (cooked).

I use up veggies on hand and just throw them in... For example: corn, zucchini, spinach and asparagus just to name a few.

I also make it fun by getting the ABC pasta or mini o shaped pasta.

Photograph by Andrew Mccaul

Recipe courtesy Ellie Krieger for Food Network Magazine

Nutrition