Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.

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  • Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.

  • Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.

  • Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Cook's Note:

You can use mini rigatoni pasta in place of elbow macaroni, if desired.

Nutrition Facts

293 calories; protein 11.9g; carbohydrates 44.6g; fat 7.6g; sodium 893.2mg. Full Nutrition
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