How To Make Louise’s Italian Cafe Minestrone Soup Recipe
A classic Italian vegetable soup simmered in a tomato broth with beans and pasta.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1/2 cup small pasta, such as ditalini
- 1 cup chopped kale
Instructions
-
In a large pot over medium heat, add the olive oil and onion. Cook for 3-4 minutes until onion is soft.
-
Add garlic, carrots, and celery. Season with oregano, basil, salt, and pepper. Cook for 5-7 minutes until vegetables are tender.
-
Pour in the vegetable broth, diced tomatoes, and kidney beans. Bring to a simmer and let cook for 20-25 minutes.
-
Add the pasta and kale and continue simmering for another 10 minutes until pasta is cooked and kale is wilted.
-
Serve hot with crusty bread.
Nutrition
- Calories : 321kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1745mg
- Total Carbohydrates : 46g
- Dietary Fiber : 12g
- Sugar : 9g
- Protein : 13g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
