Minestrone Soup Recipe – Quick, Hearty, and Delicious
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This minestrone soup is loaded with vegetables, beans, and pasta in a flavorful tomato broth. A hearty, nourishing classic that's perfect for leftovers.
Ingredients
Instructions
Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.
Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.
Once the soup is boiling, reduce the heat so it’s simmering and cover the pot with the lid slightly open and cook for 10 minutes.
Stir in the pasta. Continue simmering the soup (leave the lid off) for another 15-20 minutes or until the pasta and veggies are tender. Stir occasionally to stop the pasta from sticking to the bottom.
Before serving, season to taste with salt & pepper, stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. Add more broth if needed to thin it out, especially for leftovers.
