Minestrone SoupPosted by in Food
Minstrone soup is my latest creation in my soup extravaganza. I love the way this smells – like a full meal. This makes a wonderfully thick soup that is very filling. I used fresh beans, but you could use frozen without a problem.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 ribs of celery, chopped
- 2 cloves of garlic, chopped
- 5 carrots, peeled and thinly sliced
- 1 medium zucchini, halved the long way then thinly sliced
- 2 15 ounce cans of diced tomatoes
- 32 ounces chicken broth
- 32 ounces vegetable broth
- 1 15 ounce can kidney beans
- 1 cup fresh green or yellow beans, cut into 1 inch pieces
- salt and pepper to taste
- Leaves from two sprigs of oregano
- 5 basil leaves, chopped
- 1 cup elbow macaroni (I used gluten-free)
- ½ cup grated Parmesan cheese
- Heat a large soup pot over medium high heat. Add the oil, onion, and celery, cooking until the onion softens and starts to brown.
- Stir in garlic and carrots and cook for 2-3 minutes. Stir in zucchini and cook another 3 minutes.
- Add tomatoes, both broths, kidney beans, green beans, salt, pepper, oregano and basil. Increase heat to high and bring to a boil. Cook until the beans are tender.
- Reduce the heat to low and stir in the pasta. Cook until it is tender.
- Stir in the cheese and serve.
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