JanaBy Jana      

October 31, 2014

Minestrone 0 5 0

A warming bowl of this home-made chunky soup is the perfect choice for cold winter days.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 4 Servings


1Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.


3Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.


5Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt.


7Ladle into bowls and top with the parmesan and chopped basil.



2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

salt and freshly ground pepper

1 28 -ounce can no-salt-added diced tomatoes

1 14 -ounce can crushed tomatoes

6 cups low-sodium chicken broth

1 can of kidney beans

1 cup elbow pasta

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh basil


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