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Minestrone

A comforting, classic Italian soup loaded with hearty vegetables, tender white beans, and macaroni pasta in a savory tomato-herb broth. Ready in just 20 minutes on the stovetop, or perfect for a low-maintenance slow-cooker day, this vegetarian favorite is finished with a sprinkle of parmesan for the ultimate cozy meal.

20 min

Prep Time

20 min

Total Time

20 min

Servings

4

Ingredients

Pantry

  • 1 Onion

  • 2 15-oz cans Diced Tomatoes

  • 1 15-oz can White Beans

  • 1 15-oz can Green Beans

  • 2 boxes Broth

  • 1 tbs Italian Seasoning

  • 2 cup Macaroni Pasta

Fridge and Freezer

  • 2 Carrots

  • 2 stalks Celery

  • 1 tbs minced Garlic

  • 1 cup Parmesan (optional)

Directions

  1. Wash hands with soap and water. Wash, peel and chop the carrot. Peel and chop the onion. Wash and chop the celery. Open and drain the cans of green beans and white beans.

  2. Heat a little oil in a large skillet over medium-high heat. Add the onion, carrots, and celery and season with salt and pepper, if desired. Cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften. Add the garlic, tomatoes, beans, green beans, broth, and Italian seasoning. Season with salt and pepper, if desired.

  3. Choose one of the following cooking methods:

    SLOW-COOKER METHOD: Cook for 6-8 hours on low or 2-4 hours on high.

    STOVETOP METHOD: Cover and simmer for 20 minutes.

  4. Stir in 1 cup of macaroni pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through. Serve soup topped with parmesan, if desired. The recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Omit pasta or use gluten-free pasta to make this recipe gluten-free.

*Omit parmesan to make this recipe dairy-free.

<ul><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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