Vegetable Minestrone Soup
Minestrone Soup is always a welcome meal in cooler weather. This Vegetable Minestrone version is very classic, similar to what you will find an Italian restaurant. We like soups all year, with a hearty minestrone or other vegetable soup topping the list. We have another Minestrone Soup recipe on our website, which has bacon and different vegetables. Try both versions. Served with a hearty Italian, French or other Crusty Bread, and soups become a meal in themselves. Take a look at our easy Crusty Bread for one you will just love and can be herbed up for extra flavor.
2 Tablespoons Extra-virgin Olive Oil
1 Large Onion, Diced
4 Cloves Garlic, Minced
1 Large Carrot, Diced
2 Stalks Celery, Diced
2 Cups Fresh or Frozen Cut Green Beans
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
Sea Salt and Freshly Ground Black Pepper, to taste
1 28 ounce Can No Salt Diced Tomatoes
1 14 ounce Can No Salt Crushed Tomatoes
6 Cups Low sodium Chicken Broth
1 15 ounce Can Low sodium Great Northern or Cannellini Beans, Drained and Rinsed
1 Cup Ditalini, Small Elbow, or Other Small Pasta Shape
½ Cup Grated Parmesan Cheese-for topping
2 Tablespoons Fresh Basil Leaves-for topping
In a large stock pot, heat the olive oil over medium-high heat. Add the onion and cook about 4-5 minutes until translucent. Watch so they don’t burn. Add the garlic and cook for about 30 seconds. Add the carrot and celery and cook about 5-7 minutes until they begin to soften. Add the green beans, basil, oregano, 1 teaspoon salt, and 1 teaspoon pepper to taste. Cook another 5 minutes.
Add the chicken broth and tomatoes to the pot. Bring to a boil, then reduce the heat and simmer 10 minutes. Stir in the beans and pasta. Cook about 10-12 minutes until the pasta and vegetables are tender. Adjust the salt and pepper to taste. Serve topped with Parmesan and fresh basil.