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Minestrone Soup

This is a very hearty soup – more the consistency of a stew, however feel free to add more water if you prefer a more liquidy consistency.
Servings: 8
Calories: 127kcal

Ingredients

  • 2 cups red or white canneloni kidney beans, soaked overnight
  • 6 cups water
  • 3 cloves garlic
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic finely chopped
  • 2 stalks celery thinly sliced
  • 2 carrots chopped
  • 3 cups pasta macaroni or fusili
  • 1 28 oz. can crushed tomatoes
  • 1 14 oz. can diced tomatoes
  • 4 cups vegetable or chicken broth
  • 2 tablespoons fresh oregano finely chopped
  • 3 tablespoons fresh parsley finely chopped plux extra for garnish
  • 1/3 cup Pecorino Romano or Parmesan cheese freshly grated plus extra for garnish

Instructions

  • Combine the beans, water, garlic cloves and bay leaves in a large pot. Bring to a boil.
  • Reduce to a simmer and cook until beans are tender.
  • Alternatively, you can cook the beans in a pressure cooker. Drain beans and discard garlic and bay leaves.
  • In a large pot, heat oil. Add onions, celery, carrots and chopped garlic.
  • Saute for a few minutes until vegetables start to soften and onions become translucent.
  • Add the crushed tomatoes, diced tomatoes, 1 cup water and broth. Bring to a boil.
  • Add cooked beans and bring to a boil again.
  • Add pasta and cook for 5 minutes.
  • Reduce heat to a low boil and add herbs, salt and pepper (undersalt it a little since cheese will later be added).
  • Cook for another 7-8 minutes, until pasta is done.
  • Turn off heat and add cheese. Stir well and adjust salt and pepper, if necessary.
  • To serve, ladle into a bowl. Garnish with more grated cheese and parsley.

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 736mg | Potassium: 765mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3394IU | Vitamin C: 25mg | Calcium: 133mg | Iron: 3mg
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