Minestrone Soup

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Pasta with beans is a great summer soup or hearty winter comfort dish. This is a budget friendly meal that as my Aunt Dolly would say, "sticks to your ribs.” This dish has fed a cold and kept families satisfied for many generations.

Course Main Course, Main Dish, Soup

Cuisine American, Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 343kcal

Author Liz Della Croce

Ingredients

2 tablespoons olive oil
1 medium onion diced
2 medium carrots peeled and diced
2 stalks celery diced
salt and pepper to taste
3 cloves garlic minced
2 tablespoons Italian seasoning mixture of oregano, basil, parsley, etc.
1 teaspoon red pepper flakes optional
8 cups vegetable broth or chicken broth
32 ounces fire roasted diced tomatoes or diced tomatoes
2 cups chopped green beans fresh or frozen
15 ounces white beans drained and rinsed, any kind
15 ounces kidney beans drained and rinsed, any kind
8 ounces ditalini or elbow pasta cooked according to package
parsley, pepper flakes and grated parm optional garnish, to serve

Instructions

In a large soup pot over medium heat, add olive oil to heat. Stir in the onion, carrots, celery plus a pinch salt and pepper. Continue stirring occasionally until vegetables start to become tender, about 6-8 minutes.
2 tablespoons olive oil, 1 medium onion, 2 medium carrots, 2 stalks celery, salt and pepper
Add garlic, Italian seasoning and red pepper flakes (if using) to pan and stir to warm, about 30 seconds before pouring in the vegetable broth and tomatoes. Stir well then bring pot to a boil. Add in the beans and green beans then reduce to low and simmer about 20 minutes.
3 cloves garlic, 2 tablespoons Italian seasoning, 1 teaspoon red pepper flakes, 8 cups vegetable broth, 32 ounces fire roasted diced tomatoes, 2 cups chopped green beans, 15 ounces white beans, 15 ounces kidney beans
Stir in the cooked pasta and heat another 10 minutes until pasta is warmed through. Check for seasoning and adjust accordingly before serving. Garnish with parsley, red pepper flakes, and parmesan, if you wish.
8 ounces ditalini or elbow pasta, parsley, pepper flakes and grated parm

Notes

This recipe was taught to me by my beautiful Aunt Dolly in Boston. It's ideal for freezing and works great with any veggies, beans or pasta you have on hand.

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