Subscribe

Don’t miss a post! Subscribe to receive new post updates via email:

Katie's Cucina

Minestrone Soup

I love soup, and I love to make this easy version of minestrone soup!!! I found this recipe on the back of the Progresso Chicken broth box. That’s actually how I come up with most of my recipes… I get bored and want new inspirations and I start looking at the back of each every can and box in my pantry! I’ve modified Michael Chiarello’s version to make this soup my own!

Print Recipe

Minestrone Soup

Yield: 5

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 3 medium cloves of garlic, chopped
  • 1 onion, chopped
  • 2 stalks of celery, diced
  • 2 carrots, diced 
  • 2 zucchini's, diced
  • 2 tbsp each: finely chopped fresh parsley & thyme
  • 1 can cannellini beans, drained
  • 1 can diced tomatoes
  • 1 cup uncooked tubetti pasta or other small tube pasta
  • 2 32 oz boxes of  chicken broth (you can use vegetable broth if you are a true vegetarian)
  • Salt and freshly ground black pepper
  • 1 tbsp per bowl of shredded Parmesan cheese

Directions:

  1. In a large stockpot, heat oil over medium-high heat. Add garlic, onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
    2. Stir in parsley & thyme, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. 

 

  1. Laddle soup into bowls and serve with cheese.
   

Never Miss a Recipe!

Subscribe to receive new post updates and weekly newsletters directly in your inbox:

Send Me:

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/kjasiewicz21/webapps/katiescucina/wp-content/themes/katiescucina/single.php on line 74

Leave a Comment