Photo: Minestrone Soup Recipe
Ingredients
- 2 tablespoons 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 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
Directions
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.
Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g
Photograph by Andrew Mccaul
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By cratesncrafts_1...
boynton beach, FL
on May 10, 2013
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This was & will be one of my fav. After reading other review's, It was good to know others had the same prob. with the green beans not being tender. When I try these new recipes, the rule of thumb is to follow it to the tee. After that I can modify or sub. ingredients to our liking. We will make again just steam green beans before hand. Great job Ellie, keep up the good work!
By lkates
va
on March 16, 2013
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This soup is delicious!!! Hearty, flavorful, filling, lo-cal. I used cannelini beans and an Italian seasoning in place of the dried herbs. Plus I broiled a whole wheat bruschetta rubbed with olive oil and garlic on top for dipping. Yummy. Also check out Ina Garten's winter minestrone. Even better.
By Sicilian58
Joplin, MO
on February 28, 2013
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I really love Ellie's recipes. I feel good after making them, knowing that it is going to be good and good for me. This minestrone soup is no different. I made it almost exactly as written, but used vegetable broth instead of chicken broth. Partly because I already had it on hand. Turned out great. Grazie Ellie!
Read all 86 reviews