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Minestrone Soup

Minestrone Soup
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This Minestrone Soup is a comforting and hearty dish filled with vibrant vegetables, nutritious beans, and tender pasta, all simmered in a rich tomato broth. It’s perfect for any occasion—whether you’re hosting a cozy dinner or meal prepping for the week ahead. This recipe is not only easy to make but also packed with wholesome ingredients that will warm your soul and satisfy your hunger. With its delightful flavors and textures, it’s bound to become a staple in your kitchen. Enjoy it fresh or savor it as leftovers; the flavors deepen beautifully over time!

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 2 sticks celery (chopped)
  • 3 medium carrots (peeled & sliced)
  • 3 cloves garlic (minced)
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth or veggie broth
  • 1 small zucchini (chopped)
  • 1 cup fresh green beans (chopped)
  • 1 (14 ounce) can red kidney beans (drained)
  • 1 (14 ounce) can white kidney (cannellini) beans (drained)
  • 3/4 cup uncooked elbow macaroni
  • 1/2 teaspoon Italian seasoning
  • Salt & pepper (to taste)

Instructions

  1. In a large soup pot, heat olive oil and butter over medium heat. Add chopped onion, celery, carrots, and minced garlic. Sauté for 7-10 minutes until softened.
  2. Stir in the crushed tomatoes, broth of choice, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Bring to a boil over high heat.
  3. Reduce heat to low and cover the pot slightly ajar. Let it simmer for 10 minutes.
  4. Add elbow macaroni to the pot and continue simmering uncovered for another 15-20 minutes or until pasta and veggies are tender. Stir occasionally.
  5. Season generously with salt and pepper before serving.

Nutrition

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