May 23, 2014

This is an awesome recipe. I did adapt it a bit from the original recipe to fit my taste better. This is the first time I have ever had Minestrone and I loved it. The flavor is incredible! 

Normally I never like soup without meat in it, but I thought this was awesome and I can’t wait to make it again. We don’t have a lot left so I am sure we will have it again soon. Everyone loved it here!!

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 large carrot, diced
  • 1/3 pound green beans, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 28 ounce can diced tomatoes
  • 14 ounce can crushed tomatoes
  • 6-8 cups chicken broth
  • 15 ounce can kidney beans, drained and rinsed
  • 1 cup shell pasta
  • 1/3 cup finely grated parmesan cheese
  1. Heat the olive oil in a large pot over medium-high heat. 
  2. Add the onion and cook until translucent, about 4 minutes. 
  3. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Add the garlic and cook 30 seconds. 
  4. Stir in the green beans, dried oregano and basil, salt, and pepper cook 3 more minutes.
  5. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. You may find that you need more broth at this point. 
  6. Reduce the heat to medium low and simmer 10-20 minutes. 
  7. Stir in the kidney beans, parmesan cheese, and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
Original Recipe Source

Number of Servings: 12
Nutritional Information:
  • 135 calories per serving
  • 21 carbs 
  • 3 grams of fat 
  • 7 protein
  • 5 sugar
*Nutritional information found on this information will vary based on the products you use.*

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