This minestrone soup recipe features vegetables, beans, and pasta in a rich, tomato-based broth. Serve this hearty soup with lightly toasted bread to mop up every last drop. The recipe can easily be doubled.
Ingredients
- margarine: 4 Tbsp
- onion: 0.75 cup (chopped)
- carrots: 0.5 cup (chopped)
- celery: 0.25 cup (chopped)
- chicken broth: 1 container (32 ounce container)
- cannellini beans: 1 can (19 ounce can)
- stewed tomatoes: 1 can (14.5 ounce can)
- ½ cups cubed potatoes: 1 piece
- cabbage: 0.5 cup (shredded)
- parsley: 2 Tbsp (dried)
- tomato paste: 1 Tbsp
- garlic: 2 clove (minced)
- salt: 1 tsp
- elbow macaroni: 0.5 cup
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Melt margarine in a heavy stockpot over medium heat. Add onion, carrots, and celery; sauté until beginning to soften, 3 to 4 minutes. Add broth, beans, tomatoes, potatoes, cabbage, parsley, tomato paste, garlic, and salt; bring to a boil.
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Reduce the heat, cover, and simmer until vegetables are tender, about 1 hour. Add pasta and simmer for 30 minutes more. Adjust seasoning as needed.
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Ladle into bowls and garnish with Parmesan cheese.
