Bowl of minestrone soup on table with checkered cloth napkin

Minestrone Soup

Published on January 12, 2018 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield

A classic Italian soup, this minestrone is simple to prepare and delightful to share.

Ingredients

  • 2 Tbsp. Cervasi Extra Virgin Olive Oil
  • 1 large white or yellow onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 1/2 cups green beans, trimmed and cut into small pieces
  • 1 tsp. oregano
  • 1 tsp. dried basil
  • 1 28-oz. can diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained
  • 1 cup Cervasi elbow or other short-cut pasta
  • 1/3 cup grated Parmesan cheese
  • 2 Tbsp. fresh basil, chopped
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large soup pot over medium-high heat.
  2. Add onion and cook for about four minutes or until translucent.
  3. Add garlic and stir, cooking for 25 seconds.
  4. Add celery and carrot and cook for about five minutes or until they begin to soften.
  5. Stir in green beans, oregano, basil, salt and pepper. Cook mixture for three minutes.
  6. Add both cans tomatoes and chicken broth and bring mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
  7. Stir in beans and pasta and cook for about 10 minutes or until both are tender.
  8. Season with salt and pepper, as desired, and serve in bowls topped with Parmesan cheese and basil.