QUICK & EASY MINESTRONE SOUP RECIPE
This super easy Minestrone Soup is a delicious and hearty Italian classic loaded with vegetables, beans, and pasta in a rich tomato broth. It’s even better the next day!
Bonus? It’s a budget friendly meal in a bowl.
INGREDIENTS:
1 tbsp olive oil
1 onion, diced
3 celery ribs, chopped
1 1/2 cups frozen mixed vegetables
2 small potatoes, peeled and cut in 1” cubes
3 cloves garlic, minced
1 (796 ml/28 fluid ounce) can diced or crushed tomatoes (crushed tomatoes will make the minestrone a slightly thicker consistency than the diced tomatoes do. I use whichever I have in the pantry.)
4 cups beef or vegetable broth
1 (540ml/14 fluid ounce) can red kidney beans drained
1 (540ml/14 fluid ounce) can white kidney (cannellini) beans drained
1/2 teaspoon dried oregano
1 tbsp parsley
1/2 tsp sugar
3/4 cup uncooked elbow macaroni (or pasta shape you prefer)
Salt & pepper to taste
2” - 3” piece of Parmesan rind (optional)
Freshly grated parmesan cheese to taste
*feel free to customize your Minestrone with any other vegetables such as chopped spinach or sliced zucchini
DIRECTIONS:
Add the oil, onion, celery, and garlic to a large pot. Sauté over medium heat, stirring often for 7-10 minutes.
Stir in the canned tomatoes, broth, frozen vegetables, potatoes, red kidney beans, white kidney beans, Parmesan rind (if using) and oregano. Turn the heat to high, and bring it to a boil.
As soon as the soup comes to a rolling boil, reduce the heat to low and cover the pot with the lid slightly open and continue to cook until the potatoes are tender, about 10 minutes.
Remove the lid and stir in the macaroni. Continue simmering the soup until the macaroni is cooked al dente or to your preference, approximately 12-15 minutes. Stir occasionally to keep the pasta from sticking to pot bottom.
Season soup to your taste preference with sugar, salt & pepper and serve with grated parmesan cheese on top. If the soup is thicker than you like, water it down with a bit more beef broth.
