Homemade Minestrone Soup (+Video)
This easy homemade Minestrone Soup is full of vegetables, pasta and a rich, flavorful tomato-based broth. Perfect for freezing too!
Servings 6
Calories 72kcal
Ingredients
- 2 Tablespoons vegetable or olive oil
- 2 stalks celery, diced
- 2 carrots, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 32 ounce box vegetable broth
- 14.5 ounce can diced Italian style tomatoes
- 15 ounce can crushed tomatoes
- 2 cups water
- 2 teaspoons Italian seasoning
- 1 cup uncooked rotini pasta
- 15.5 ounce can cannellini beans, drained and rinsed
- 1 cup frozen green beans
- salt and pepper, to taste
- shredded Parmesan cheese (for topping, optional)
Instructions
- In a large pot, over medium heat, pour in 2 Tablespoons vegetable or olive oil.
- Add in 2 stalks celery, diced, 2 carrots, diced and 1 small onion, diced, Season lightly with salt and pepper, to taste.
- Cook until vegetables are tender, stirring frequently.
- During the last two minutes of cooking, add in 2 cloves garlic, minced and stir.
- Then pour in 32 ounce box vegetable broth, 14.5 ounce can diced Italian style tomatoes, 15 ounce can crushed tomatoes and 2 cups water. Stir.
- Add in 2 teaspoons Italian seasoningseasoning and 1 cup uncooked rotini pasta. Give it all another good stir.
- Cover and simmer over medium heat for about 10-15 minutes, or until pasta starts to become tender.
- Then add in 15.5 ounce can cannellini beans, drained and rinsed and 1 cup frozen green beans.
- Cover and simmer for another 5 minutes or until green beans are tender.
- Now, give it a taste (be careful, it’s hot!). I always find that I need to add a bit more salt to the pot.
- Then serve with a little shredded Parmesan cheese on top (optional).
Video
Nutrition
Calories: 72kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3917IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg