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–+ servings
Soup

Minestrone Soup

Michelle Tucker
A delicious and hearty soup that is great to make when you have fresh garden vegetables.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Soup
Cuisine Italian
Servings 8

Ingredients
  

  • 2 tbsp olive oil
  • 1 cup onion
  • 1 cup celery
  • 1 cup carrots
  • 4 cloves garlic
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 2 cups diced tomato
  • 1 cup diced zucchini
  • 1 cup chopped green beans
  • 1 cup shredded cabbage
  • 1 can cannellini beans
  • 1 tsp oregeno
  • ½ tsp salt
  • 1 tsp pepper
  • 2 tsp parsley
  • ½ cup elbow pasta
  • ¼ cup parmesan cheese
  • ¼ cup pesto

Instructions
 

  • Chop up onion, celery, carrots and garlic.
  • Warm 2-3 tablespoons of olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the chopped onion, carrot, celery, and garlic.
  • Cook for 2-3 minutes and then add the tomato paste. Stir thoroughly for about a minute, then add 1 cup of the vegetable broth. Simmer for about 3-4 minutes.
  • Pour in the remaining vegetable broth.
  • Stir in the tomato, zucchini, green beans, cannellini beans and cabbage.
  • Season with the oregano, salt, and pepper.
  • Turn heat to medium high and bring the soup to a boil. Once boiling, turn the heat back to medium and partially cover the pot with a lid in order to allow the steam to escape. Let soup simmer for 15 minutes.
  • Remove the lid and stir in the elbow pasta for another 20 minutes. Note: If soup starts to cook down too much, add a cup of water or additional vegetable broth.
  • Stir in the parmesan, pesto, and parsley. Simmer for 3-5 more minutes.
  • Remove from heat.
  • Serve with a fresh baguette and enjoy.
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