I wanted to make a small batch of fresh soup yesterday so I pulled out this saved minestrone recipe and decided to give it a test. Whoa, I ended up with way more than a small batch!
This minestrone soup recipe is a great one to make if you like freezing meals for later use. You’ll get at least two separate dinners out of it. I shared a large container of it with my parents, hubs and I ate dinner and we still have some left.
It was delicious! It has a great tomato flavor and tons of texture. The beans, veggies and pasta make this a very hearty meal.
from Food Network
2 tablespoons extra-virgin olive oil
1/2 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 box of frozen green beans
1 teaspoon dried oregano
1 teaspoon dried basil
28 oz can diced tomatoes
14 oz can crushed tomatoes
6 cups low-sodium chicken broth
15 oz can kidney beans, drained and rinsed
1/2 cup ditalini pasta
1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes. Add the garlic and cook another 30 seconds.
2. Add the celery and carrot, cook about 5 minutes. Stir in the green beans, oregano and basil, cook 3 more minutes.
3. Add the diced, crushed tomatoes and chicken broth. Salt and pepper to taste. Bring to a boil. Reduce the heat to low and simmer 10 minutes.
4. Stir in the kidney beans and pasta and continue cooking until the pasta and veggies are tender, about 10 minutes. Add additional salt and pepper if needed.