Minestrone Soup
Minestrone Soup
Chilly fall nights are always better with a little soup. This classic Minestrone Soup will warm even the pickiest of eaters.
Total Servings
Preperation Time
Cook Time
Minestrone Soup
ingredients
2 tablespoons olive oil
1 ct medium yellow onion, chopped
2 ct medium carrots, chopped
2 ct medium celery stalks, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
6 cups vegetable broth
1 ct 15-ounce can diced tomatoes
1 ct 15-ounce can red kidney beans
1 ct 15-ounce can cannellini beans
1/2 cup uncooked mini shell pasta
1/4 cup chopped fresh parsley
Directions
Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, salt,
pepper and oregano and sauté for 10 minutes, or until vegetables have begun to soften.
Add vegetable broth, tomatoes, kidney beans and cannellini beans. Bring to a boil and
reduce heat to medium-low. Simmer for 10 minutes, uncovered. Add pasta and continue
to cook for 6 to 8 minutes, or until pasta is tender.
Stir in chopped parsley and season with more salt and pepper, to taste.