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Classic Minestrone Soup
bakedbree
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Prep Time
10
minutes
mins
Cook Time
32
minutes
mins
Total Time
42
minutes
mins
Course
Soup
Cuisine
Italian
Servings
6
to 8 servings
Calories
234
kcal
Ingredients
1x
2x
3x
2
tbsp
olive oil
1
onion
chopped
3
carrots
chopped
2
stalks celery
chopped
2
cloves
garlic
minced
1 1/2
tsp
dried basil
1/2
tsp
dried oregano
1
tsp
salt
1/2
tsp
pepper
1
can petite diced tomatoes
2
cans cannellini beans
drained
4
cups
vegetable broth
1/4
cup
chopped parsley
1
lemon
1
box small tube pasta
parmesan cheese
to serve
Instructions
Heat oil in a Dutch Oven or large pot over medium heat. Add onions, carrots, and celery. Cook for 10 minutes, or until the vegetable soften.
Add garlic, dried basil, oregano, salt, and pepper and cook for another minute.
Add tomatoes and broth. Reduce heat to low and cook for another 20 minutes.
Cook pasta according to package directions. Set aside.
Squeeze the juice of one lemon into the soup and add chopped parsley. Taste for seasoning. Add more lemon if you like.
To serve, add cooked pasta to the bottom of a soup bowl. Ladle soup over and garnish with Parmesan and more parsley.
Nutrition
Serving:
1
g
Calories:
234
kcal
Carbohydrates:
37
g
Protein:
11
g
Fat:
6
g
Saturated Fat:
1
g
Polyunsaturated Fat:
4
g
Cholesterol:
1
mg
Sodium:
881
mg
Fiber:
8
g
Sugar:
4
g
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