Name: Chunky Minestrone Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 can diced tomatoes (14 oz); 4 cups vegetable broth; 1 can kidney beans, drained and rinsed (15 oz); 1 can cannellini beans, drained and rinsed (15 oz); 1 cup small pasta, such as elbow or macaroni; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper to taste; Grated Parmesan cheese, for serving; Fresh basil, for garnish

Chunky Minestrone Soup Recipe

Steffi Benz Modified: November 12, 2023

Photos of Chunky Minestrone Soup Recipe

How To Make Chunky Minestrone Soup

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can diced tomatoes (14 oz)
4 cups vegetable broth
1 can kidney beans, drained and rinsed (15 oz)
1 can cannellini beans, drained and rinsed (15 oz)
1 cup small pasta, such as elbow or macaroni
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese, for serving
Fresh basil, for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
Add the carrots, celery, and zucchini to the pot, and cook for another 5 minutes.
Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
Stir in the kidney beans, cannellini beans, pasta, dried basil, and dried oregano. Season with salt and pepper.
Cook for 10-15 minutes, until the pasta is cooked al dente and the vegetables are tender.
Serve the soup hot, topped with grated Parmesan cheese and fresh basil.