| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
Nutrition Facts
| Calories | 260 |
| Total Fat | 8 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 5 milligrams |
| Sodium | 560 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 10 grams |
| Protein | 15 grams |
Reviews
This is my favorite soup! Excellent flavor. I make this at least once a week.
Delicious! I added Italian sausage. So yummy!
My daughter is vegetarian and this is a must make soup for all of us for two years. Great substitute and she loves it.
Made this and followed the recipe exactly. My husband mentioned it was the best dish of the year that I made. That speaks volumes to how good it was. Will definitely make it again and again.
I made this today, and it is my favorite minestrone so far. Instead of adding pasta (I am gluten-free), I added a second can of beans, using cannelloni beans. In addition, I added a sprig of rosemary, a few sprigs of fresh thyme, and a bay leaf. I didn’t have green beans, so I used fresh spinach. For all else, I followed the recipe. It was so good, and I will definitely be adding this to my rotation. Yum!!
I love this recipe, it’s so healthy and delicious, my daughter loved it so much she now makes for her teenagers and they love it too. Sometimes we substitute cannellini beans for the pasta to enhance the healthy carb benefit
Love this recipe! I used some fresh tomatoes as well. I made chicken stock from a rotisserie chicken and used that broth. I also changed the elbow pasta to the traditional ditalini. I shared with neighbors and they said it was the best Minestrone they ever had!
Great recipe! I added a diced zucchini and a Parmesan rind.
I added a tablespoon of fresh rosemary, a bay leaf, 3/4 cup of red wine, an extra cup of chix broth, and an extra can of kidney beans in place of the pasta for a gluten free option. Delicious!
I made a batch for a special Easter (2023) meal with my 96-year-old mother. I wanted something from scratch and low in salt. I added a whole sweet red pepper to the mix and used 2 tablespoons of minced garlic (Chris Ranch) from the jar. Otherwise, the recipe went per spec. To say it was a hit was an understatement. Great taste. It was a delight. I analyze things with spreadsheets. I got the cost to $0.10 per ounce for the soup, using all organic ingredients. The cost of several top organic minestrone soup brands ranged from 2.9-3.7 times more expensive. – Richard J. Schneider / Author