Minestrone Soup
This delicious minestrone soup is an Italian classic made with vegetables, beans and pasta cooked in a flavorful broth.
Ingredients
- ½ cup Ditalini Pasta
- 2 tbs Butter
- 2 tbs Olive Oil
- 2 stalks Celery, chopped
- 2 Carrot, chopped
- 1 small Onion, chopped
- 4 cloves Garlic, minced
- 1 Zucchini, diced
- 6 oz Tomato Paste
- 14.5 oz Diced Tomatoes
- 4 cups Vegetable Broth
- 15 oz Red Kidney Beans (rinsed and drained)
- ½ cup Frozen Cut Green Beans
- Salt and Pepper to taste
- 1 tbs Garlic Powder
- 2 tbs Italian Seasoning (divided)
- Parmesan Cheese (optional)
Instructions
- In a large pot, heat the butter and olive oil over medium high heat and add the chopped carrot, celery and onion.
- Season the vegetables with salt, pepper and 1 tbs of Italian seasoning. Sauté the vegetables until they are soft. This should take about 5 minutes
- Add the chopped zucchini and garlic and cook the vegetables for about 3 more minutes or until the zucchini softens.
- Stir in the tomato paste and add the can of diced tomatoes.
- Stir in the vegetable broth and season the soup with salt, pepper, garlic powder and the rest of the Italian seasoning.
- Stir in the green beans, kidney beans and pasta.
- Turn the heat to low and let the pasta cook in the soup. This should take about 10-15 min.
- Finally, pour the soup into individual bowls, top with Parmesan cheese (optional) serve warm and enjoy!