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Easy Minestrone Soup Recipe

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This recipe for Easy Minestrone Soup, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
FOB

Category:
Category:

Ingredients:  
Ingredients:  
6 c. low-sodium chicken broth
1 (15.5 oz) can cannellini beans, drained & rinsed
1 (28 oz.) can diced tomatoes
2 tbsp. extra-virgin olive oil, plus extra for serving
2 onions, finely chopped
4 garlic cloves, minced
1/2 c. dry pasta (see note below)
1 (16 oz.) bag frozen mixed vegetables (see note below)
1/4 c. fresh basil, minced
salt & pepper

Directions:
Directions:
Bring broth, beans & tomatoes to a boil in large saucepan. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions & cook until softened, about 5 minutes. Add garlic & cook until fragrant, about 30 seconds. Stir in broth mixture & pasta & simmer until pasta is tender, about 10 minutes. Stir in vegetables & basil & cook until heated through, about 2 minutes. Season with salt & pepper. Serve with additional olive oil for drizzling.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Makes 4-6 servings. Use small pasta shapes such as orzo & ditalini in this rustic soup. A combination of frozen zucchini, carrots, broccoli & beans (sometimes labeled "Italian Blend") works well here.

 

 

 

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