Soup

Minestrone

What you Need

2 tablespoons olive oil

1 medium onion, diced

2 carrots, chopped

2 ribs celery, chopped

3 cloves garlic, minced

½ cup fresh parsley, chopped

30 oz (2-14.5 oz cans are fine, undrained) diced tomatoes

1 can (16 oz) red kidney beans, drained and rinsed

1 cup fresh green beans, chopped

1 teaspoon salt

½ teaspoon black pepper

4 cups (32 fl oz) vegetable broth

1 cup chicken broth

2 bay leaves, crumbled

1 teaspoon dried oregano

1 teaspoon dried thyme

¾ cup uncooked elbow macaroni

What to Do

Heat oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, parsley, salt and pepper; cook, stirring occasionally, ~10 minutes, until the vegetables begin to soften.

Add tomatoes, kidney beans, green beans, broth, bay leaves, oregano, and thyme; bring to a bubbly boil; reduce heat to low, cover and simmer for 20 minutes.

Stir in the pasta and cook, uncovered, ~10 more minutes, until the pasta is tender.

Garnish with fresh parsley, chopped fine, if desired

Halve it, double it, triple it…just do the math!

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Soup

Minestrone

What you Need

What to Do

Nutrition