Description

This cozy and nourishing Winter Minestrone Soup is packed with tender vegetables, hearty beans, and a rich, tomato-based broth that’s sure to warm you up on a chilly day. It’s an easy, one-pot meal that’s perfect for meal prepping or sharing with family and friends.

Ingredients

– 2 tablespoons olive oil

– 1 yellow onion, diced

– 3 carrots, peeled and diced

– 3 celery stalks, diced

– 4 garlic cloves, minced

– 1 (28 ounce) can diced tomatoes

– 4 cups vegetable or chicken broth

– 1 (15 ounce) can kidney beans, drained and rinsed

– 1 (15 ounce) can cannellini beans, drained and rinsed

– 1 cup elbow macaroni

– 2 teaspoons dried oregano

– 1 teaspoon dried basil

– 1/2 teaspoon red pepper flakes (optional)

– Salt and black pepper to taste

– Freshly grated parmesan cheese, for serving

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.

2. Add the garlic and cook for an additional minute, until fragrant.

3. Pour in the diced tomatoes and their juices, and the vegetable or chicken broth. Bring the mixture to a boil.

4. Add the kidney beans, cannellini beans, elbow macaroni, oregano, basil, and red pepper flakes (if using). Reduce the heat to medium-low and simmer for 15-20 minutes, or until the pasta is tender.

5. Season with salt and black pepper to taste.

6. Ladle the soup into bowls and top with freshly grated parmesan cheese, if desired. Serve hot.

Notes

– For a thicker soup, use less broth.

– Add in other vegetables like zucchini, spinach, or kale for extra nutrients.

– Serve with crusty bread or garlic toast for a complete meal.

Prep Time: 15
Cook Time: 25
Category: Salads & Soups Starters
Method: Stovetop
Cuisine: Italian