Description
A deeply comforting, hearty Italian soup brimming with vegetables, beans, and pasta in a tomato-kissed broth. Classic minestrone is a pantry-friendly, one-pot wonder that’s cozy, nourishing, and endlessly flexible.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 3 medium carrots, peeled & sliced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 small zucchini, chopped
- 1 cup chopped fresh green beans
- 1 (14-ounce) can red kidney beans, drained
- 1 (14-ounce) can white kidney (cannellini) beans, drained
- 1/2 teaspoon Italian seasoning
- 3/4 cup uncooked elbow macaroni
- Salt & pepper, to taste
- Fresh basil, optional
- Freshly grated parmesan cheese, for serving
Instructions
- In a large soup pot, heat the olive oil and butter over medium heat. Add onion, celery, carrots, and garlic. Sauté for 7–10 minutes, until softened and fragrant.
- Pour in crushed tomatoes, broth, zucchini, green beans, both types of beans, and Italian seasoning. Stir and bring to a boil.
- Reduce heat to low, partially cover, and simmer for 10 minutes.
- Add macaroni and simmer uncovered for 15–20 minutes, stirring occasionally, until pasta and vegetables are tender.
- Season with salt and pepper to taste. Stir in fresh basil if using, and serve hot with grated parmesan.
Notes
Use high-quality crushed tomatoes like San Marzano for best flavor. To make it vegan, skip the butter and parmesan and use vegetable broth. The soup thickens as it sits add more broth or water when reheating. Store in the fridge up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
