Minestrone Soup

Another recipe I picked up from the VA cooking class I have been attending. Makes a good sized pot which I can stretch over several days for lunch or dinner at work. The recipe calls for Kidney Beans, but I am not a bean kind of guy, so I go without. Also, the vegetables are not cooked so long that they become soft.

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Minestrone Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Dish, Soup
Cuisine: Italian
Servings: 6 Servings
Ingredients
  • 2 tbsp olive oil extra virgin
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 large Carrot diced
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 28 oz diced tomatoes canned is easiest
  • 14 oz crushed tomatoes
  • 3 cups chicken broth
  • 3 cups Water
  • 15 oz low-sodium kidney beans drained and rinsed
  • 1 1/2 cups green beans frozen
  • 1 cup medium shell pasta
  • 1 cup Parmesan cheese To taste, if you want to add it
Instructions
  1. Heat the olive oil in a large pot over medium-high heat
  2. Add the onion celery and carrot and cook on medium heat, until softened and onion translucent, about 5 - 7 minutes
  3. Add the garlic and cook 30 seconds
  4. Stir in the green beans, dried oregano and basil, and pepper to taste; cook 3 more minutes
  5. Add the diced and crushed tomatoes, the chicken broth and water to the pot and bring to a boil
  6. Reduce the heat to medium low and let simmer 10 minutes
  7. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes
  8. Add Parmesan cheese, stir and serve.
Recipe Notes
Calories: 260 Fat: 8 g Cholesterol: 5 mg Protein: 15 g Sodium: 143 mg Carbohydrate: 37 g Fiber: 10 g