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Minestrone Soup

Minestrone Soup
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Warm up with a bowl of this nourishing Minestrone Soup, a classic Italian dish that combines a vibrant medley of fresh vegetables, hearty beans, and tender pasta in a rich tomato broth. This comforting soup is not only simple to prepare but also perfect for meal prep, as it tastes even better the next day. Whether you’re seeking a satisfying dinner or an easy lunch option, this minestrone recipe is versatile enough to accommodate seasonal ingredients and personal preferences. Enjoy the warmth and wholesome flavors that make this soup a family favorite!

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 2 sticks celery (chopped)
  • 3 medium carrots (peeled & sliced)
  • 3 cloves garlic (minced)
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or veggie broth
  • 1 small zucchini (chopped)
  • 1 cup fresh green beans (chopped)
  • 1 (14 ounce) can red kidney beans (drained)
  • 1 (14 ounce) can white kidney (cannellini) beans (drained)
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup uncooked elbow macaroni
  • Salt & pepper (to taste)
  • Fresh basil (optional, to taste)
  • Freshly grated parmesan cheese (to taste)

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté for 7-10 minutes until softened.
  2. Stir in crushed tomatoes, chicken or vegetable broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Bring to a boil over high heat.
  3. Reduce heat and let the soup simmer for 10 minutes with the lid slightly ajar.
  4. Add uncooked elbow macaroni to the pot and continue simmering for another 15-20 minutes until pasta and veggies are tender. Stir occasionally.
  5. Season with salt and pepper to taste before serving.

Nutrition

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