Home Italian Food Articles Minestrone soup recipe
Minestrone soup recipe


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  •  4 cloves garlic, minced
  •  2 stalks celery, diced
  • 1 large carrot, diced
  •  1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 1 28-ounce can no-salt-added diced tomatoes

  •  1 14-ounce can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 15-ounce can low-sodium kidney beans, drained and rinsed
  • 1 cup elbow pasta
  •   1/3 cup finely grated Parmesan cheese
  •  2 tablespoons chopped fresh basil

In a skillet, heat the olive oil, add the onions and cook for 5 minutes until golden-brown; then put over the garlic, stir them for 1 minute and add the carrots, celery and cook them for 5 minutes until they become tender. Stir-in the green beans, dried basil and oregano, salt and pepper and cook for 3 minutes.
Add the diced and crushed tomatoes, the chicken broth, kidney beans and the pasta, and bring to boil; then turn the heat into medium-low and simmer for 10 minutes until the pasta and vegetables soften.
Finally, pour the soup into serving bowls and serve it with chopped basil and Parmesan cheese on the top.