Minestrone Soup Recipe
Try this Minestrone Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper
- 4 cloves minced garlic
- 1/3 up parmesan cheese
- 6 cups low-sodium chicken broth
- 1 large diced onion
- 2 stalks diced celery
- 1 large diced carrot
- 1/3 ound green beans trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 28 - ounce can diced tomatoes no-salt-added
- 1 14 - ounce can crushed tomatoes
- 1 15 - ounce can low-sodium drained and rinsed kidney beans
- 1 cup elbow pasta
- 2 tablespoons chopped basil
- Carbohydrate 75.1403699992541 g
- Cholesterol 82.49 mg
- Fat 29.8632800546835 g
- Fiber 1.21629997404798 g
- Protein 34.0138400001627 g
- Saturated Fat 4.14705300752569 g
- Serving Size 1 1 recipe (1610g)
- Sodium 4523.06000000129 mg
- Sugar 73.9240700252061 g
- Trans Fat 1.65022900146949 g
- Calories 701 calories
Take the Olive Oil and heat in a large pot over medium-high heat. Add in your onion and cook until it is translucent, around 4 minutes.Add your garlic and cook for 30 more seconds. Add your carrot and celery and cook until these are softened.Stir in your oregano, green beans, basil, salt, and pepper, and cook this for 3 more minutes.Add your tomatoes and chicken broth, and bring the pot to a boil. Reduce heat to medium-low and simmer it for about 10 minutes.Stir in kidney beans and pasta. Cook until tender, around 10 minutes.Season with salt. Ladle into bowls and top with parmesan and basil. Serve.
