Homemade Minestrone Soup
Prepare to be amazed by the sheer simplicity and mouthwatering flavors of this Homemade Minestrone Soup recipe. Packed with an enticing medley of veggies, beans, tomatoes, pasta, and an aromatic blend of herbs, it's a delightful bowl of Italian-inspired vegetarian goodness.
Servings: 8
Calories: 217kcal
Equipment
Ingredients
- 2 tablespoon Olive oil
- 1 tablespoon Minced garlic about 3 cloves
- 1.5 cup diced White onion
- 1 cup diced Carrots about 2-3, peeled and diced
- ½ cup diced Celery from 2 stalks
- 1 can can Italian style diced Tomatoes see notes
- 1 cup diced tomatoes use roma or on the vine tomatoes
- 1 ¼ cup chopped Zucchini 1 zucchini cut into 4ths lengthwise and chopped
- 4 cups Vegetable broth
- 2 cups Water
- 1 can Red kidney beans 14 ounce can, rinsed and drained
- 1 sprig Fresh rosemary see notes
- ½ teaspoon Dried oregano
- 1 tablespoon fresh basil plus more for garnish see notes
- 1 c elbow macaroni pasta
- Salt and pepper to taste
- Parmesan cheese for garnish, optional
Instructions
- Set a heavy bottomed Dutch oven or stockpot on medium high heat and add olive oil to it. Once the oil heats up add the diced onions, carrots and celery along with minced garlic. Sauté for about 5 minutes or until the vegetables have softened a little bit.2 tablespoon Olive oil, 1 tablespoon Minced garlic, 1.5 cup diced White onion, 1 cup diced Carrots , ½ cup diced Celery
- Add the rosemary sprig and the tomatoes and continue to sauté for a minute or two.1 can can Italian style diced Tomatoes, 1 cup diced tomatoes, 1 sprig Fresh rosemary
- Add the diced zucchini, cover and cook for 5-7 minutes.1 ¼ cup chopped Zucchini
- Take the lid off and add the broth, water and beans along with oregano, basil, salt and pepper. Cover, increase the heat to high and bring to a boil.4 cups Vegetable broth, 2 cups Water, 1 can Red kidney beans, ½ teaspoon Dried oregano, 1 tablespoon fresh basil, Salt and pepper
- Once boiling, lower the heat to medium and cook, covered for 20 minutes.
- After 20 minutes, add the dried pasta and cook for another 10 minutes.1 c elbow macaroni pasta
- Check seasoning in the soup, adjust if needed, and serve warm. Garnish with parmesan cheese and fresh basil, if desired. Enjoy!Parmesan cheese
Notes
When tomatoes are in season you can use 8 fresh roma tomatoes chopped and skip the canned tomatoes. Add in more herbs to make up for the herbs in Italian style canned tomatoes.
If you cannot find Italian style canned tomatoes, use regulare canned diced tomatoes and add more fresh and dried herbs. You can also use 2 sprigs fresh thyme instead of rosemary. The soup will have a slightly different flavor profile but will still taste great. If using dried basil, use 1 tsp.
If you cannot find Italian style canned tomatoes, use regulare canned diced tomatoes and add more fresh and dried herbs. You can also use 2 sprigs fresh thyme instead of rosemary. The soup will have a slightly different flavor profile but will still taste great. If using dried basil, use 1 tsp.
Nutrition
Calories: 217kcal | Carbohydrates: 39g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 447mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3102IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 2mg
