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Minestrone Soup

Minestrone Soup

Total Time:

45mins

Prep:

15mins

Cook:

30mins

Skill Level:

Easy

Ingredients

  • 2 tbsp Olive Oil
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 large Carrot, diced
  • 1 Celery stalk, diced
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 28oz Can Marzano tomatoes
  • 1 small Savoy cabbage, roughly chopped
  • 5 cups Vegetable Stock
  • 1 14oz can Kidney beans
  • 1 cup Ditalini shape pasta
  • 1/3 cup Finely grated parmesan
  • 1/4 cup Basil, chopped

How to Make It

1.

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

2.

Add the can of tomatoes crushing with your hands and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans, savoy cabbage, and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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