In a hearty, tomato-based broth, this minestrone soup dish includes veggies, beans, and pasta. To soak up every last bit of this rich soup, serve it with slices of lightly toasted bread. It’s simple to double the recipe.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 6 |
Ingredients
- 4 tablespoons margarine
- ¾ cup chopped onion
- ½ cup chopped carrots
- ¼ cup chopped celery
- 1 (32 ounce) container chicken broth
- 1 (19 ounce) can cannellini beans
- 1 (14.5 ounce) can stewed tomatoes
- 1 ½ cups cubed potatoes
- ½ cup shredded cabbage
- 2 tablespoons dried parsley
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ cup elbow macaroni
- ½ cup grated Parmesan cheese
Instructions
- Melt margarine in a heavy stockpot over medium heat. Add onion, carrots, and celery; sauté until beginning to soften, 3 to 4 minutes. Add broth, beans, tomatoes, potatoes, cabbage, parsley, tomato paste, garlic, and salt; bring to a boil.
- Reduce the heat, cover, and simmer until vegetables are tender, about 1 hour. Add pasta and simmer for 30 minutes more. Adjust seasoning as needed.
- Ladle into bowls and garnish with Parmesan cheese.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 7 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 766 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was great. My family loved it.
Very simple and delicious! I added homemade Italian seasoning, and substituted beans for what I had on hand, and spinach for the cabbage and it turned out great! Will use this recipe again.
The recipe needs some pepper. I added 1/4 teaspoon of pepper. The soup does not need to be simmered as long if you like your vegetables firm. Simmer for ten minutes after you add the pasta and carrots.
Absolutely love this recipe! One of my very favorites. Have made this over a dozen times.
Loved it, I added Italian sausage which made this over the top. Plus a few of my little extras. My new “go to” soup, easy and quick!
Excellent recipe! The only deviations I made were 1) I probably doubled the garlic because we are huge garlic fans; and 2) I cooked the pasta noodles separately in heavily salted water and added it to the soup after one hour of simmering. The whole family adored the flavor and we are adding this to our usual “repertoire” of soups.
Delicious! Made as directed and it turned out so good!
In my photo the pasta isn’t added yet because the soup is still simmering, but the sauce taste deliciously yummy!!
I make this every week. I add whatever I have in the pantry (sometimes kidney beans, canned vs fresh carrots. Whatever. It’s my Go-To dish each week, as I’m trying to lose weight (and succeeding!). This soup is very low fat, low calories, as well as tasty and satisfying. ???
I doubled the recipe and used Ditalini pasta instead. I do not add pasta directly to the soup, as it will absorb too much broth. Instead, I add it to individual bowls first and pour soup on top. I also add a bit of chopped spinach, extra garlic and herbs and an extra can of tomato sauce. Delicious!
Loved it, did make some minor changes. I could not do cabbage as it brings back bad memories from being on The Cabbage Soup Diet back in the 80’s. LOL Instead I used zucchini. I also didn’t do potatoes as I didn’t want two starches in the soup. I also sautéed the garlic with the onions, celery, and carrots (versus adding it later). I also sautéed some pancetta (4 ounces) with all of the above ingredients. Yum Yum
I made this mostly according to the directions, but added green beans I had on hand, and fresh thyme from our garden, and omitted the cabbage. I also used fresh tomatoes rather than the canned tomatoes, and home-made chicken bone broth. None of these changes change the recipe substantially though. The one change that’s important for me is boiling the pasta separately. I’m cooking for only two (my wife and me) and there are ALWAYS leftovers. If there is pasta in the leftover soup, over time it absorbs the liquid and becomes a squishy mess. So I cook the pasta separately, very al dente, and add a little to each bowl before serving. In any case my two customers both loved it.
Everyone loved this! Easy and satisfying.
I really liked this recipe. I made it as is and despite that I halved the recipe, I decided to use up the leftover canned beans and tomatoes. I had fresh basil which I also added at the end and added about 1/4 tsp of dried oregano. I also had fresh italian parsley which I also added. It came out very good after rectifying the salt and pepper. Will make it again!!!
Used a mix of beef and chicken broth because that’s what I had (4c) then added 2c of water. Used crushed tomatoes instead of stewed along with 8oz of tomato sauce and small can of paste. Used Italian seasonings and threw in some crushed red pepper. Delicious
Stayed true to the recipe as written. Everyone in family loved it. Will definitely make again.
I used to despise Minestrone soup. The canned variety was disappointing, restaurant appetizer was usually bland. But I decided to give this a try as I’m currently on quarantine lockdown and I happened to have the ingredients. And let me tell you, this soup was amazing, simple, and delicious. I even used some inferior bouillon, and it still turned out amazing. I plan on making it again soon.
I added 1/2 red bell pepper chopped, a small zucchini and small yellow squash, both sliced and a handful of barley. I skipped the cabbage and replaced the stewed with diced tomatoes. No leftovers!!!
This was the easiest and most delicious soup I’ve ever made!! Litter took me 30 mins to chop and throw everything into a pot and another 30 to sautée and simmer!
Very easy to make and wonderful broth flavor.
Super simple and yum!! I added more veggies and swapped parley for basil and oregano. Delish! Just what you need for a cool night light dinner!!