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.
Homemade Minestrone Soup
Ingredients:
- 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
- salt
- black pepper
- 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
Directions:
- 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.
- Add the celery and carrot, cook about 5 minutes. Stir in the green beans, oregano and basil, cook 3 more minutes.
- 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.
- 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.
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from Food Network
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