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Minestrone Soup

Minestrone Soup

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Minestrone Soup

Minestrone Soup

9 steps

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Description

You’ll love this soup in the winter, it goes lovely with a crunchy crouton.

CALORIES: 260

CategoryFoods, Soup

Total Time45 min

DifficultyEasy

Yields6 servings

CuisineContinental

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

Extra-virgin olive oil 2 tablespoons
Onion (diced) 1 large bulb
Garlic (minced) 4 cloves
Celery (diced) 2 stalks
Carrot (diced) 1 large
Green beans (cut into 1/2-inch) 1 ½ cups
Dried oregano 1 teaspoon
Dried basil 1 teaspoon
Salt 2 teaspoon
Freshly ground pepper 1 teaspoon
Tomatoes (diced) 4 pieces
Tomato puree 2 tablespoons
Chicken stock 6 cups
Kidney beans, drained and rinsed 1 can
Elbow pasta (macaroni) 1 cup
Finely grated Parmesan cheese 1/3 cup
Chopped fresh basil 2 tablespoons

Next, follow the steps to finalize your dish and finally be able to enjoy it!

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.
Ladle into bowls and top with the Parmesan and chopped basil.
Your delicious soup is ready

This recipe has no photos or videos attached!

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