Minestrone Soup
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1

By Daphne Hickman
Minestrone Soup
4 steps
Prep:30minCook:45min
Updated at: Thu, 11 Jan 2024 19:14:05 GMT
Nutrition balance score
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Ingredients
12 servings

1can pinto beans
drained
1can can great northern beans
drained

1can garbanzo beans
drained

4 tablespoonsextra virgin olive oil

1red onion
medium, chopped

3carrots
medium, chopped

4celery stalks
medium, chopped

3 clovesgarlic
minced or thinly sliced

2cans crushed tomatoes

3Yukon potatoes
medium, diced into 1/4 inch cubes

1 cupacini de pepe
uncooked

1 tablespoongarlic powder

1 tablespoononion powder

½ teaspoondried basil

¼ tspcelery seed

¼ tspdried thyme

1 tspfresh ground black pepper

kosher salt

8 cupschicken broth

1can cooked chicken
Instructions
Step 1
Warm the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots, and celery; season with salt and pepper and cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.
Step 2
Stir in the tomatoes, potatoes, beans, basil, garlic powder, onion powder, celery seed, thyme, and black pepper. Add enough broth to submerge vegetables by one inch.
Step 3
Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the potatoes are tender, about 30 minutes.
Step 4
Stir in the pasta and chicken. Add up to 2 cups broth if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes. Season with salt and pepper to taste.
Notes
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Makes leftovers