Minestrone Soup

minestrone soup
minestrone soup

Minestrone Soup

Ready In 1 hour 30 minutes
Course Soup
Servings 10 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small onion small diced
  • 1 carrot small diced
  • 1 celery stalk small diced
  • 2 garlic cloves minced
  • 30 ounce canned diced tomatoes
  • 2 cups chicken broth
  • 3 cups vegetable broth
  • 1 cup red kidney beans
  • 1 cup zucchini medium diced
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 1/2 cups Ditalini Rigato pasta
  • parmesan cheese as desired

Instructions
 

  • In a large stockpot, on low-med heat, add oil.
  • Add onions, carrots, and celery (mirepoix), sauté until onions are translucent.
  • Add garlic, stir for a few seconds, then add diced tomatoes and juices, chicken, and vegetable broth. Stir together ingredients.
  • Add kidney beans, zucchini, tomato paste, oregano, and basil. Stir together. Simmer for 25 minutes.
  • Last 15 minutes, add pasta.
  • Let simmer for additional 20 – 30 minutes.
  • Garnish with parmesan cheese. (optional)

Notes

Serve immediately or store in the refrigerator until ready to use.
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