Minestrone Soup

This classic Minestrone Soup is filled with pasta, beans, and plenty of vegetables. This is the perfect soup for a cold night or for when you are feeling under the weather.

Course Soup

Cuisine Italian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 471kcal

Author Deborah Harroun

Ingredients

1 tablespoon butter
1/2 medium onion chopped
1/2 cup celery chopped
1/2 cup carrot chopped
6 cups vegetable broth
1 (28 oz) can diced tomatoes
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 cup (4 oz) short cut pasta
1 (15 oz) can kidney beans drained and rinsed
1 cup sliced zucchini
1 cup fresh green beans trimmed and cut into 2 inch pieces
4 tablespoons freshly grated parmesan cheese for serving

Instructions

In a large pot or Dutch oven over medium heat, melt the butter. Add the onion and cook, stirring often, until the onion is tender. Stir in the celery and carrot, and cook for 3-4 more minutes.
Pour the vegetable broth into the pot. Add the undrained tomatoes, then season with the Italian seasoning, salt, thyme, and pepper, Bring the mixture to a boil.
Add the pasta, beans, zucchini, and green beans. Bring the mixture back to a boil, then turn the heat down to medium-low. Cook, stirring often to keep the pasta from sticking, until the pasta and the vegetables are tender, about 20 minutes.
Serve topped with a sprinkling of parmesan cheese.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition