How To Make Old Spaghetti Factory Minestrone Soup Recipe
A hearty, vegetable-packed soup with pasta and beans in a savory tomato base.
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 zucchini, chopped
- 1 can diced tomatoes, undrained
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can kidney beans, drained and rinsed
- 1 cup small pasta shells
- Grated Parmesan cheese, for serving
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, garlic, celery, and carrot. Cook until the vegetables are tender, around 10 minutes.
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Add zucchini, diced tomatoes, chicken or vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
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Reduce heat and let simmer for 20-25 minutes until vegetables are fully cooked.
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Add kidney beans and pasta shells and return to a simmer. Cook until pasta is tender, around 10-12 minutes.
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Serve with grated Parmesan cheese.
Nutrition
- Calories : 350kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 1200mg
- Total Carbohydrates : 51g
- Dietary Fiber : 10g
- Sugar : 10g
- Protein : 15g
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