How To Make Chunky Minestrone Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1 cup small pasta, such as elbow or macaroni
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh basil, for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
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Add the carrots, celery, and zucchini to the pot, and cook for another 5 minutes.
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Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
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Stir in the kidney beans, cannellini beans, pasta, dried basil, and dried oregano. Season with salt and pepper.
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Cook for 10-15 minutes, until the pasta is cooked al dente and the vegetables are tender.
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Serve the soup hot, topped with grated Parmesan cheese and fresh basil.
Nutrition
- Calories : 320kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 980mg
- Total Carbohydrates : 57g
- Dietary Fiber : 13g
- Sugar : 9g
- Protein : 13g
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