Minestrone Soup

Minestrone Soup
Minestrone Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons chopped fresh basil

  • 1/3

    cup finely grated parmesan cheese

  • 1/2

    cup elbow pasta

  • 1

    15-ounce can kidney beans, drained and rinsed

  • 6

    cups chicken broth

  • 1

    14-ounce can crushed tomatoes

  • 1

    28-ounce can diced tomatoes

  • Kosher salt and freshly ground pepper

  • 1

    teaspoon dried basil

  • 1

    teaspoon dried oregano

  • 1/3

    pound green beans, trimmed and cut into 1/2-inch pieces

  • 1

    large carrot, diced

  • 2

    stalks celery, diced

  • 4

    cloves garlic, minced

  • 1

    large onion, diced

  • 2

    tablespoons extra-virgin olive oil

Directions

1. 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. 2. 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 vegetales are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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